How do I get paper-skin duck breast?
The secret is in varying the temperature. Toss the pieces in baking powder or corn starch and fine salt, with or without other dry seasonings. In a non-convection oven, bake first at 120°C/250°F for 30 minutes to melt the fat and thin the skin layer, then at 220°C/425°F for 40 to 45 minutes to "crispy it up."