Bring water to boil in saucepan, boil duck/chicken skin for about 30 minutes or until tender, then strain.

Combine tapioca flour with duck stock in saucepan, whisk over medium heat continuously until thickened and all starch is hydrated, then add boiled duck skin, transfer to blender and blend over high speed.

Spread duck mixture on silpats and bake at 155°C for 24 minutes, then break into smaller pieces and reserve for service.