Tuesday, July 13, 2010

Duck Patties

Duck Patties
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free
** Does contain gluten-free soy sauce

I have always been a fan of duck, but have never been terribly adventurous in preparing it. I came across a recipe for duck burgers and simply had to try to adapt it for our life-style. The result was absolutely delicious. If you are cost conscious, purchase a whole duck (not just the expensive boneless breast meat), remove the breast meat for this recipe, and make soup with the remaining parts!

2 duck breasts, boneless
1/3 cup crispy rice cereal (gluten free), crushed

1/4 of a small onion, chopped very finely
1 tsp fresh ginger, grated
1 tsp soy sauce, gluten free
1 tsp garlic, minced
1/4 tsp fennel seed, crushed or finely chopped
1/8 tsp cloves, ground
Sea salt and freshly ground pepper to taste

Cut the duck breasts into quarters, but leave the skin on. Place the duck chunks into a food processor and pulse only until the the meat is chopped up, but not a mushy paste. If there are large chunks of skin or fat that are not processed, take them out and discard them. Put the chopped duck in a medium sized bowl.

Add all the seasonings to the bowl and blend well. Add the sea salt and pepper to taste, last. There is quite a bit of flavour already, so use sparingly.

Finally, fold in the rice crumbs a little at a time to help combine the duck bits and make it easier to handle. Form 6 small patties with the mixture and place them in a medium sized skillet over medium heat.

As the skin and fat were left on during processing, there will be plenty of oil in the pan before long. You may want to drain some of it off during cooking. Brown well on one side, then flip and brown the other. Do not turn more than once as the patties may fall apart. Cook for about 5-7 minutes, or until they are cooked through.

Serve with rice, on a bun (like Joel's burger buns), or make them smaller and serve them as appetizers.

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