Orbs of Duck with Hoisin Jelly
Confit duck-leg meat pressed into orbs and dipped in a hoisin-chicken stock jelly, created by Lars de Bois of De Vrienden van Jacob, the Netherlands.
🍳 Cook: 0 min
Nutrition
per per 300 g portion180
Calories
12g
Protein
5g
Carbs
12g
Fat
Ingredients
| 4 | Duck legs |
| As needed | Goose fat |
| 200 g | Hoisin sauce |
| 100 g | Chicken stock |
| 15 g | Vegetal (gelling agent) |
Instructions
Makes 500 g.
Preparation method
- Confit the duck legs in the goose fat.
- Shred the meat from the duck legs, chop finely, and press into a bombe mould. Insert a toothpick and place in the freezer.
- Bring the hoisin and chicken stock to the boil and thicken with the Vegetal.
- Dip the frozen duck meat in the hoisin jelly and allow it to come to room temperature before serving.
Serving suggestions
- As an amuse-bouche or aperitif with a pickled red cabbage and ginger salad.
- As an amuse-bouche with ginger and spring onion.
- Use in a composition with components of duck, red cabbage and beetroot.