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 to 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 liked duck skin lace crackers, but still good. Then it dawned on me, can I make other 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.