Making Fritons today.  These are lovely, crunchy ducky bits.  They are the Gascon version of Chicharrón.  Duck skin and fat leftover from your gorgeous duck butchering boiled in fat.

I’ve not done Fritons before.  I asked our local duck farmer extraordinaire how to cook them.   She said, “just cook the shit out of them.” … but it was in French and I’m sure she said something more elegant and less American.

Once these little crunchies become crunchy, I’ll slot them out with a spoon and salt.  Fritons are a great snack that will keep you going until dinner.

WKRP electron, proton, neutron ref: