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Duck and hibiscus bombe

For the hibiscus juice, you can infuse water with edible hisbiscus flowers. They give off a fresh, sour taste.

Creation by Jeroen de Zeeuw, De Zeeuw restaurant, Haarlem, the Netherlands.

Makes 1kg.

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Allergens and dietary requirements

No allergens or dietary requirements.

Ingredients

1
kg
duck leg confit, warm
500
ml
hibiscus juice
1
star anise
2
juniper berries
23
g
Vegetal (gelatin of vegetable origin)
as needed
salt and pepper

Scale recipe

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