Carefully remove all the skin and fat from the duck, cutting close to, but avoiding the meat. Once removed, cut into chunks, approximately 1"x1"
Place the cut skin into a heavy-bottomed stockpot or large dutch oven. Pour about 3/4 cup of water over the skin. Simmer over medium-low heat, turning the bits of skin occasionally, until the water has evaporated and the skin has fully crisped and released its fat. This process should take about an hour. Note: As the fat renders and the water evaporates, the mixture may hiss or spatter, this is normal.
With a slotted spoon remove the craklings and drain in a paper towel lined plate. Sprinkle with Kosher salt while warm. Duck cracklings can be kept in an airtight container at room temperature for up to 3 days, although best served fresh.
Allow the liquid to cool slightly, then strain into clean, sealable containers using a fine mesh sieve lined with cheesecloth. Store the duck fat covered in the fridge for up to 6 months or in the freezer for a year.
Note: You can use the duck fat with replacing olive oil in recipes. And 1/2 duck fat and 1/2 butter for recipes.
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