One of my favorite Chinese restaurant meals is crispy duck and a side of stir fried chives. Obviously I can’t make the perfect Peking duck at home (https://www.youtube.com/watch?v=VN2snMPi3sc) so I decided to try something different. I sous vided a duck breast for perfect meat. Then I removed the skin, crisped it and let it cool. While it was cooling I made some fried rice with Chinese chives and shitake mushrooms. To serve I crunched up the skin (in a bag with a rolling pin) and served it over the rice. Voilà all the flavor I was craving and crunchy crackling to boot.