The duck skin worked. We were able to wrap it around a banana-juniper brined duck breast and then crisp its entire exterior. We are still working through the finer points
(cooking temperatures) for the breast itself, though last evenings foray into deep fried (yes I pulled out the big pot of bubbling oil) duck demonstrated that we now have a new world of duck possibilities. For instance, instead of wrapping a duck breast we could wrap a duck sausage and 
the thin skin could be the casing. (hint, hint) Pretty neat.
We served the duck with spiced beans, red leaf spinach and a cherry and onion compote.
