Gastronomixs

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, De Vrienden van Jacob restaurant, Santpoort, the Netherlands.

Makes 500g.

Orbs of duck with hoisin jellyEnlarge

Ingredients

4

 

duck legs

As needed:

 

goose fat

200

g

hoisin

100

g

chicken stock

15

g

vegetal

Preparation method

Serving suggestions

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