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.Jump to Recipe
The ingredient list for making crispy duck burgers over Asian Cabbage;
- Duck Breast
- Ground Ginger
- Garlic Powder
- Salt and Pepper
- Grapeseed Oil
- Nappa Cabbage
- Sesame Seed Oil
- Sesame Seeds
- Grated Ginger
- Rice Wine Vinegar
- Teriyaki Sauce
- 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.
Crispy Duck Patties Over Asian Cabbage
For the duck patties
- 2 pounds duck breast partially frozen, boneless, with most of the skin removed.
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 1 teaspoon ground ginger divided
- 2 teaspoons garlic powder divided
- 1 cup corn starch divided
- 2 tablespoons grapeseed oil
For the cabbage
- 1 tablespoon grapeseed oil
- 1 head Nappa cabbage shredded
- 1 medium carrot shredded
- 2 medium shallots sliced
- 2 teaspoons rice wine vinegar
- 1 tablespoon grated ginger
- ½ teaspoon sesame oil
- 1 tablespoon teriyaki sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
For the sauce
- ½ cup orange marmalade
- 2 teaspoons teriyaki sauce
- 1 teaspoon rice wine vinegar
- small pinch sesame oil
- toasted sesame seeds optional
- chopped scallions for garnish optional
Tools and equipment
- Cutting board for poultry and chefs knife
- Food Processor
- 1 cast iron skillet with lid or aluminum foil
- 1 large skillet
- cutting board for veggies
- 2 containers for the ground meat mixture, about 2 cups each
- medium bowl for mixing sauce
- spatula for turning the patties
To make the patties
- Cut the duck breast into chunks.
- Pulse the duck meat in a food processor until completely ground. *Note - the mixture will be thick and pasty due to the high fat content of the meat. This is normal.
- Divide the meat in half and press into the containers for easier handling because the meat is sticky. Season each with half of the salt, pepper. ginger, and garlic powder.
- Top each with the cornstarch.
- Heat a cast iron skillet over medium high heat.
- Carefully scoop the duck patties out of their containers and into the skillet with the grapeseed oil (cornstarch side down) and cook until golden and crisp.
- Season the top side of the patties with the remaining salt, pepper, ginger, garlic powder, and remaining cornstarch.
- Flip the patties and cook the second side until crisp and golden.
- Reduce the heat to low, cover and continue cooking the patties until no longer pink in the center.
To make the cabbage
- While the patties are cooking, add the grape seed oil to a second skillet and saute the cabbage and carrots until wilted, over medium heat.
- Stir in the shallots, salt, pepper, rice wine vinegar, grated ginger, teriyaki sauce and sesame oil.
- Cook until heated through (approximately 5-7 minutes).
To make the sauce
- Whisk together the marmalade, teriyaki sauce, rice wine vinegar, and sesame oil.
- Add the sauce to a bowl.
- Spoon the Asian cabbage on a plate and place the duck patties on top.
- Serve with the orange dipping sauce and sprinkle the plate with sesame seeds, and chopped scallions if desired.
**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:
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!
This post may contain affiliate links which won’t change your price but will share some commission.