Gastronomixs

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

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Ingredients

300

g

duck stock

200

g

tapioca flour

200

g

duck leg, cooked

10

g

salt

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.

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