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1
Carefully pull at edge of duck skin to find where skin and white fat naturally separate from meat.
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2
Continue to pull gently, using a paring knife, to remove skin and fat in one piece.
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3
Place skin side down in a medium saute pan, and place over low heat.
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4
Let fat render slowly, occasionally draining it off and reserving; this will take about an hour.
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5
When skin is shrunken and brown, turn and cook on the fat side.
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6
When all fat is rendered, remaining skin will be a thin, caramelized, very dark crackling.
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7
Chop into pebble-size pieces.
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8
Preheat oven to 350 degrees.
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9
In a small saute pan over medium heat, heat 1 tablespoon reserved fat.
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10
Add shallots and thyme, and brown lightly.
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11
Add crackling pieces, and saute until shallots are completely soft, 2 to 3 more minutes.
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12
Set aside.
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13
Cut 12 thin, diagonal slices of duck pastrami, and place in a small baking dish; reserve remaining duck for another use.
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14
Place in oven while preparing eggs.
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15
In a medium nonstick pan over medium-low heat, heat butter until foamy.
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16
Whisk eggs until frothy, and pour into pan.
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17
Using a wooden spoon, draw eggs in from sides to center in slow, gentle movements.
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18
When there are many folds in center and eggs are just wet on top, sprinkle with 1/2 cup crackling-shallot mixture and 1/4 cup rye cracker pieces.
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19
Continue cooking without stirring until bottom browns lightly, about 2 minutes.
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20
To serve, slide omelet onto a cutting board and fold in half.
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21
Cut into four pie-shaped slices.
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22
Divide among two plates.
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23
Remove duck pastrami from oven, and arrange 6 slices on each plate.
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24
Serve immediately.
