Duck Kromskies
Cook Time
30 min
30 min
HOW TO:
- Remove the duck legs from the packaging and strip away all the meat from the bones and roughly chop
- Place chicken fillet into a food processor and pulse a couple of times, add the cream and blend to a smooth mousse
- Add the chicken mousse to the duck and mix toughly, chill for 30 min
- Put the flour, beaten eggs and bread crumbs into separate shallow dishes. Season the flour with salt and pepper
- Take the duck mixture and roll no bigger than 1tbsp into a ball and pass through the flour, then egg, then breadcrumb making sure they are well coated at each stage
- Deep fry in hot oil until each is golden brown and crispy (about 5 min) remove from oil and drain on some kitchen paper for a min
- Place all the ingredient for the dipping sauce in small bowl and mix together and serve on the side
WHAT YOU NEED:
2x duck leg confit
1 x large chicken fillet
125ml x fresh cream
200g x plain flour
Salt and pepper
4 x large eggs
250g panko bread crumbs
Oil for deep frying
FOR DIPPING SAUCE :
2tbsp of mayonnaise
3tbsp of natural yoghurt
1tsp of turmeric
1tbsp of white wine vinegar
Salt and pepper
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