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, Latour* restaurant, Noordwijk aan Zee, the Netherlands.

Makes 700g.

Duck krupuk

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




duck stock



tapioca flour



duck leg, cooked




Preparation method

  • Bring the stock to the boil.
  • Mix the rest of the ingredients in a blender to create a smooth cream.
  • Add the boiling stock and blend until smooth.
  • Strain the mixture and spread onto silicone mats.
  • Steam for about an hour at 100°C, or until cooked.
  • Then dry at 80°C until crispy. This will take about two hours.
  • Deep-fry in oil at about 200°C until it puffs up.
  • Season lightly with salt.
  • Drain on paper towel for about fifteen minutes.

Serving suggestions

  • As an appetiser, e.g. with basil mayonnaise.
  • As a crispy garnish for a poultry dish, e.g. with components of corn and eggplant.
  • Use in a composition with duck, celeriac, and beetroot.

Previous page