Duck skin crisps

With the right preparation, you can create an ultra-crispy garnish. Vary by using different kinds of spices and herbs.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Makes 1500g.

Duck skin crisps

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duck skin 


tapioca flour 


duck stock 

As needed: 


Madras curry powder 

As needed: 



As needed: 



Preparation method

  • Boil the duck skin in salted water until done. 
  • Cook the tapioca flour with the duck stock in a thermo blender at 100°C for about 20 minutes.
  • Add the duck skin and blend until smooth.
  • Season to taste with salt, curry powder, and allspice. 
  • Bake the mixture between two silicone baking sheets for 22 minutes at 155°C. 

Serving suggestions

  • As a component in a composition with almonds, mushrooms, and potato.
  • As a component in a composition with duck, pumpkin, blackberry, and rosemary. 
  • As a component in a composition with celeriac, eggplant, and tomato.

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