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Orbs of duck with hoisin jelly

A beautiful preparation of duck that we 'glaze' with a jelly of Chinese hoisin sauce. Excellent basis for a tasty amuse-bouche.

Creation by Lars de Bois, STIEL Restaurant, Schagen, the Netherlands.

Makes 500g.

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Allergens and dietary requirements

  • Sesame seed
  • Soy
  • Celery
  • Gluten
  • Sulphite

Ingredients

4
duck legs
as needed
goose fat
200
g
Hoisin sauce
100
g
chicken stock
15
g
Vegetal (gelatin of vegetable origin)

Scale recipe

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