It began with the chicken skin cracker, went to bacon, and today was duck skin. I had a bit of trouble with the duck skin. It made a nice smooth batter, but then I pulsed it once too much, and the batter separated. So, I added some cornstarch, lecithin, and another egg white, and the batter came back into emulsion. Well, almost. It was speckled with some fat pockets, but I gave it a go. It dried nicely and crisped into its cracker goodness. More like duck skin lace crackers, but still good. Then it dawned on me, can I make other fat crackers? For example, what about hollandaise sauce or ravigote? They are fat-based as well and, in theory, could then be turned into crackers using my current formula. I am about to begin; we shall see where it goes… first attempt is sauce choron.
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