Crispy Duck Patties Over Asian Cabbage

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Savory and Sweet. These Crispy Duck Patties have a touch of crunch that surrounds their meaty interior. The tangy Asian Cabbage is the perfect complement to the rich duck meat, and the orange dipping sauce adds just the right amount of sweetness.

This crispy duck burgers recipe is satisfying and delicious in oh so many ways!

While it may seem fiddly and difficult to make, the extra effort is well worth the time you’ll invest and it will also win you rave reviews and a round of applause.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making duck burgers over Asian cabbage is available at the end of this post. 

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The ingredient list for making crispy duck burgers over Asian Cabbage;

• Duck Breast
• Ground Ginger
• Garlic
• Garlic Powder
• Cornstarch
• Salt and Pepper
• Grapeseed Oil
• Nappa Cabbage
• Carrots
• Shallots
• Sesame Seed Oil
• Sesame Seeds
• Grated Ginger
• Rice Wine Vinegar
• Teriyaki Sauce
• Scallions
• Orange Marmalade

Why this crispy duck patty recipe works;

When my husband and I were dating (oh so many years ago), we had a favorite upscale Chinese restaurant we used to go to called Don Moy.

Sadly, Don Moy is no longer in business, but my husband and I still talk about their pressed duck to this day, and how we both loved it so much!

The ground duck burger recipe that I’m sharing with you today is my attempt at recreating Don Moy’s iconic pressed duck.

Although it doesn’t quite hit the mark with what we both remember from the original, these crispy duck patties over Asian cabbage are still quite exceptional and they managed to get the full two thumbs up a sign of approval from my husband.

If effort counts for anything (and we all know that it does), then this dish hits the target smack dab in the center!

How to make crispy duck patties;

• Remove most of the skin from partially frozen duck breasts and cut them into cubes.
• Place them in a food processor and pulse until the mixture is completely ground.
• *Note – due to the richness of the duck meat, the ground meat mixture will seem a bit pasty. Not to worry. This is normal.

• Once ground, pat the ground duck mixture into two containers. I did this to keep my duck patties equally proportionate and to alleviate some of the sticking, but this set is optional.
• *NOTE – to hand-form patties, keep hands wet with water to control some of the sticking.
• Season each liberally with salt, pepper, ground ginger, garlic powder and a heavy coating of cornstarch.

• Heat a heavy cast-iron skillet and add a bit of grapeseed oil.
• Fry the duck, cornstarch side down, and season the other side of the duck patty with additional ginger, garlic, salt, pepper, and a heavy coating of cornstarch.
• Brown each side of the duck patty to golden.
• Once golden, turn the heat to medium and cover the skillet (partially to allow some of the steam to escape) and continue cooking the duck patties until they are no longer pink in the center.
• The proper temperature for cooked duck is 135-degrees Fahrenheit.

• Meanwhile, shred the Nappa cabbage and carrots.
• Add them into a skillet with a touch of grapeseed oil, salt, and pepper, and saute until wilted.  

• Stir in sliced shallots, rice wine vinegar, sesame oil, and freshly grated ginger.
• Cook until heated through.
• To make the dipping sauce combine orange marmalade, teriyaki sauce, sesame oil, rice wine vinegar, and ground ginger.
• Stir until combined, and serve alongside the duck patties for dipping.
• Garnish with toasted sesame seeds, and chopped scallions if desired.
• Serve the duck patties over the Asian cabbage and along with the dipping sauce.

Below is the printable recipe card and instructions for making for today’s crispy duck patties over Asian cabbage. 

If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. 

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Crispy Duck Patties over Asian Cabbage if desired.

Here are a few other Asian inspired recipes I’ve shared over the years that I think you’ll also enjoy:

ASIAN INSPIRED PORK MEATBALLS:

SESAME CHICKEN SALAD:

SWEET CHILI SHRIMP WITH GINGER AND CILANTRO:

PAD THAI MY WAY:

And, naturally, I have to coordinate this ground duck burger recipe with a selection of Asian inspired items I’ve had the pleasure of painting over the years. First up, any sushi lovers out there?

Next, what about these fun Asian inspired tea towels that were a special request from a customer:

And last, but certainly not least, what about this fun apron that a food blogger friend of mine asked me to paint for her. She’s even worn it on several television appearances she’s made. How cool is that?

I sincerely hope you’ve enjoyed today’s recipe for crispy duck patties over Asian cabbage as much as I’ve enjoyed bringing it to you!

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

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