Savory and Sweet. These Crispy Duck Patties have a touch of crunch that surrounds their meaty interior. The tangy Asian Cabbage is the perfect compliment to the rich duck meat, and the orange dipping sauce adds just the right amount of sweet.
When my husband and I were dating (oh so many years ago), we had a favorite up-scale Chinese restaurant that we used to go to called Don Moy’s. Sadly, Don Moy’s is no longer in business, but my husband and I still talk about their pressed duck and how we both loved it so much!
The ground duck burger recipe that I’m sharing with you today is my feeble attempt to recreate Don Moy’s iconic pressed duck. Although it doesn’t quite hit the mark with what we both remember, my Crispy Duck Patties over Asian Cabbage is still quite exceptional and managed to get the full two thumbs up 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!
Making crispy ground duck burgers is easier than you might think to make. Follow the easy step-by-step photos and I’ll show you how:
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. Season each liberally with salt, pepper, ground ginger, garlic powder and a heavy coating of corn starch.
Heat a heavy cast iron skillet and add a bit of grape seed oil. Fry the duck, corn starch side down, and season the other side of the duck patty with additional ginger, garlic, salt, pepper, and a heavy coating of corn starch. Brown each side of the duck patty to golden. Once golden, turn the heat to medium and cover the skillet to cook the duck patties until no longer pink.
Meanwhile shred the Nappa cabbage and carrots. Add them into a skillet with a touch of grape seed oil, salt and pepper, and saute until wilted.
Stir in sliced shallots, rice wine vinegar, sesame oil, and fresh 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, and serve.
- 2 pounds partially frozen boneless duck breast 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 grape seed oil
- 1 tablespoon grape seed 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
- 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
- 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
- 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.
- Season each with half of the salt, pepper, ground ginger, garlic powder and a liberal amount of corn starch.
- Heat a cast iron skillet over medium high heat.
- Turn the duck patties out into the skillet with the grape seed oil (corn starch side down) and cook until golden and crisp.
- Season the top side of the patties with the remaining salt, pepper, ginger, garlic powder and a liberal amount of corn starch.
- 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.
- 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).
- 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.
If you can find pre-ground duck, by all means, go for it and start the recipe from where you divide it into containers.
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 shushi 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?
All of my hand painted glassware items are completely dishwasher safe as well as being non-toxic. Each glass comes in its own gift box and personalization is always free. The fabrics I paint on are machine washable and tumble dryable (no fabric softener please). The bright vivid colors are heat set for durability! My aprons are a 65/35 cotton poly blend, have adjustable neck straps, extra long ties, and two large front pockets. The flour sack towels are 100% cotton and are a generous 24″ square.
Custom orders are always welcomed, and always encouraged. I will happily paint and design from any photo, idea, or description you send my way. Please contact me: firstname.lastname@example.org for your specific price quote, or feel free to visit my shops: Etsy, Wazala, or at Kudos Kitchen Paints.Together we give the gifts that people remember!
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!