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Duck krupuk

This component is also ideal for using leftover parts of duck, which makes this a Waste to Taste component. The tapioca ensures both an airy and crunchy end result!

Creation by Philippe Favié, Le Mortier, Haarlem, the Netherlands.

Makes 700g.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose

Ingredients

300
g
duck stock
200
g
tapioca flour
200
g
duck leg, cooked
10
g
salt

Scale recipe

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