Duck+Beet+Chocolate Recipe

Would love to cook up this recipe but unfortunately do not have access to liquid nitrogen. Any ideas on how to mimic the crumbly, crunchy, concentrated texture that the duck skin provides without liquid nitrogen? Thanks in advance. - BK

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Brendan_Lee_56950

I haven't done it with duck skin but with chicken skin I put it between two sheet pans and crisp it in the oven until it's almost a chip and then smash it into little pieces, works pretty well.

prince_of_porcelain

I chopped fine, then cooked to let the fat render, then pulsed in a food processor. It worked pretty well, though a final step back in the skillet might have made it even crispier.

Matthew_Snyder_68770

@Brian, that's pretty much how I did it. Method works pretty good.

Brian_6360

Nice! Thanks for the ideas. I didn't know if duck fat would totally melt or if would crisp up.

Any other odd ball ideas not using the duck fat to provide the same crunch/savory flavor? I think a neutral bacon would maybe work...

prince_of_porcelain

Fried salmon skin crumble?

Brendan_Lee_56950

chicken skin is pretty readily available and crisps up very nicely. Alternatively, pulverizing jerky makes for a tasty garnish, not exactly crunchy but the same sort of salty bite. Potatoes are also another option for a non-meat version, thin sliced chips broken into crumb type sizes and tossed with some herbs/seasonings.

Brian_6360

Ended making this last night. Trimmed the skin off and rendered it in the oven (400F for approx 20-25 minutes on a sheet pan). Decanted off the duck fat and was left with little chicharrones of duck skin. There was still quite a bit of fat in them, so they didn't 'crumble' like the recipe calls for, but they did provide a delicious fatty goodness with each bite.

I may substitute actual chicharrones next time to mimic the fatty, crunchy goodness.

mike.minasian

Has anyone tried making the duck skin crumbles with dry ice? I'm planning to buy some to make ice cream, and figured I might try this. I'm thinking you could sandwich the piece of skin between two blocks, or weight it down, freeze and then flip? Similar to the crysear/cryrender technique. Any ideas of whether this would work / how well it would work?

Pepijn_31744

I think that should work. I would add some dry ice to the blender to prevent the fat from melting

mike.minasian

Great idea @Pepijn. I'll give it a shot and report back results