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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, STIEL Restaurant, Schagen, the Netherlands.

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Gluten
  • Soy
  • Sesame seed

Ingredients

4
duck legs
as needed
goose fat
200
g
Hoisin sauce
100
g
chicken stock
15
g
Vegetal (gelatin of vegetable origin)
Recipe for:500 g

Scale recipe

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