Recipes Turkey Cracklings 1 Review To crisp turkey skin for these cracklings, a version of chicharrones (fried pork skin), David Chang cooks it between baking sheets. It's an outstanding garnish and snack. More David Chang Recipes By David Chang David Chang Why he won Because he has brought incredible sophistication to some of the universe's simplest dishes.Born Arlington, Virginia; 1977.Experience Mercer Kitchen, Craft and Café Boulud, all in New York City; Fuyu-Rin and Park Hyatt hotel in Tokyo.Boldest career move Working as a reservationist at Craft. "I wanted a job there so badly, I answered phones for over a month. After Craft got its third star, I went to work in their kitchen full-time. I felt like I'd hit the lottery."Ingredient obsession Pork fat. "There's pork fat in just about everything at Momofuku."What he loves most about his menu "I love that we use crazy small farmers. I'll do anything I can to promote pork guys in Kansas. We found Allan Benton, who does smoked country hams in Madisonville, Tennessee."Favorite cheap eat "Any fast-food processed chicken—I'll order it in a heartbeat. But I'm very picky about my pork." WEB EXCLUSIVE! Read more of our interview with David Chang Won Best New Chef at: Momofuku Noodle Bar, New York City Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Yield: 6 Ingredients Skin from about 1/4 of a roast turkey Directions Preheat the oven to 375° and line a baking sheet with parchment paper. Spread the turkey skin on the parchment and cover with another sheet of parchment and another baking sheet. Set a heavy ovenproof pot on top. Bake for about 30 minutes, until the skin is crisp and golden. Let cool slightly, then break into pieces. Serve With Turkey Breast with Ginger-Scallion Sauce. Rate it Print