Trimm fat of the duck breast and remove any silver skin. Score the skin on X to make the skin cook faster. Mix soy sauce, garlic, ginger & hoisin sauce in a bowl, add the duck breast into the bowl and ...

6 cups Frisée lettuce, torn into bite-size pieces. 3 cups Boston lettuce, packed and torn into bite-size pieces Make the duck skin cracklings by separating the skin and fat from the cooked duck breast ...

Mix all ingredients together on low speed in an electric mixer fitted with a dough hook, and then on high speed for 3 more minutes. Let the dough rest for 1 hour and then roll out as thin as possible.

Note: Inspired by the ancient practice of drying meat for preservation, this duck appetizer is rich, satisfying and surprisingly easy. While it takes a little time and patience for the duck to dry in ...

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