1 duck's skin with scant amount of meat attached, meat used for another purpose
Salt
Slice in the skin into strips about 1-inch wide. Place strips in a nonstick pan with 1/4 cup water and cook over high heat until water evaporates and skin boils in its own fat for 20 minutes. The edges should be crispy. Remove, drain, salt heavily and press under a weight for at least 48 hours.
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