Crispy Duck Patties Over Asian Cabbage
Delicious and savory. These Crispy Duck Patties have a bit of crunch that surrounds the rich and meaty interior. The Asian Cabbage is the perfect compliment to the rich duck meat.
Servings: 4 servings
Calories: 664kcal
Equipment
- burger press optional
Ingredients
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
- cutting board for veggies
Instructions
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.
To serve:
- 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.
Notes
If you can find pre-ground duck, by all means, go for it and start the recipe from where you divide it into containers.
The dividing the ground duck meat into containers is optional. I did it to keep my duck patties equally proportionate, and to alleviate some of the sticking.
Because the ground duck can be so sticky, be sure to keep your hands wet to avoid too much sticking.
It is important to have the cornstarch layer on the outside of the duck patties. The cornstarch coating is what helps them become crispy. Make sure to add a liberal amount of cornstarch to both sides of the patties.
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Nutrition
Serving: 1serving | Calories: 664kcal | Carbohydrates: 70g | Protein: 49g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 1909mg | Potassium: 1277mg | Fiber: 4g | Sugar: 30g | Vitamin A: 3408IU | Vitamin C: 79mg | Calcium: 205mg | Iron: 12mg