Duck skin it too thick. I have been bothered by my inability to get super crispy and extremely thin duck skin. The flavor of duck skin is incredible. It is rich and decadent, meaty and fatty.
One idea I had was to take duck skins and stack them together to create a thick slab of duck skin. That slab of skin could then be frozen and then thinly sliced to create thin sheets of duck skin. Those thin sheets of skin could then be crisped and served as a garnish, wrapped around a duck breast or even adhered to a piece of fish. That was the idea.
Well, I have had great success with the idea. I blanch the skins in water, then I dry them and glue them together with activa. We then compress the skins into a block of sorts. Once the block is set, we freeze it and shave it. The result is large slabs of wafer thin duck skin. We then used the skins to wrap around roast banana brined duck. The other sheets we crisped in the oven just to see how they would turn out.