crispy duck skin

sebastian_palmigiani_21610

i want to do the CS crispy duck skin recipe. i don't have liquid nitrogen. in the discussion, for the skin someone recommends "Mince from frozen and cook, or grind ice cold-freeze-cook, grind-cook-freeze-pulse in the robot again". are the following steps correct?

1. freeze the skin

2. pulse the frozen skin in food processor

3. freeze again

4. cook (is deep-frying the way to go?)

tshewman

the challenge would be to freeze it cold enough all the way through. If it starts to break down while grinding then what....? You may simply need to refreeze a time or two. If trying this approach, I'm wondering if dry ice might be a consideration. inexpensive enough to try. Also, perhaps cut the skin into small pieces before freezing (increases surface area exposed to temperature)?