Gastronomixs

Duck skin crisps

With the right preparation, you can create an ultra-crispy garnish.

Creation by Jonnie Boer, Librije‚Äôs Atelier, Zwolle, the Netherlands. 

Duck skin crisps

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Ingredients

litre

duck stock 

500 

duck skin 

300 

tapioca flour 

As needed: 

salt 

As needed: 

 

Madras curry powder 

As needed: 

 

allspice 

As needed:

 

water

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. 

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