I agree that it is hard not to be seduced by this pretty mixture, filled with crunchy nuggets of duck cracklings.

My version - an omelet stuffed with duck cracklings and served with sliced duck pastrami - is also a reverential nod to old-style European home cooking.

It can also be used in a hot vinaigrette over a salad of sturdy greens with duck cracklings as a garnish.

And my dinner of Oriental noodles with duck cracklings (too salty, unfortunately) was piping hot, warmed in a discrete chamber beneath the table the waiter wheeled into my room.

He had also brought mashed potatoes topped with duck cracklings and, as a healthier variation, potatoes topped with crisped salmon skin.

Breast of duck in tawny port sauce was enhanced by duck cracklings and onion pepper conserve in a tiny puff pastry.

Mr. Daguin's cold mushroom souffle is richly flavored and light as a cloud, a fine foil for the duck cracklings and duck confit served with it.

Better options are the charcuterie plate of smoked meats, and a winter green salad flecked with crisp bacon and duck cracklings, bathed in a well-balanced warm vinaigrette.

Sprinkle with duck cracklings if you like.

Yellowtail sashimi, splashed with a soy-citrus marinade, gets an unexpectly robust garnish of honshimeji mushroom and duck cracklings - again, a gamble, but this one pays off.