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Ingredients :
Serves 4
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700g / 1˝lb boneless duck breasts
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2 tbsp hoisin sauce
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1 garlic clove, peeled and finely chopped
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4 spring onions, trimmed and finely
chopped
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2 tbsp Japanese soy sauce
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˝ tsp Chinese five-spice powder
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salt and freshly ground black pepper
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freshly chopped coriander, to garnish
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extra hoisin sauce, to serve
For the potato pancakes :
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450g / 1lb floury potatoes
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1 small onion, peeled and grated
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1 small egg, beaten
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1 heaped tbsp plain flour
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Method :
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Peel off the thick layer of fat from the
duck breasts and cut into small pieces. Put the fat into a small dry
saucepan and set over a low heat for 10-15 minutes, or until the fat
runs clear.
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Cut the duck meat into pieces and blend
in a food processor until coarsely chopped. Spoon into a bowl and add
the hoisin sauce, garlic, half the spring onions, soy sauce and Chinese
five-spice powder. Season to taste with salt and pepper and shape into
four burgers. Cover and chill in the refrigerator for 1 hour.
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Grate the potatoes into a large bowl,
squeeze out the water with your hands, then put on a clean tea towel
and twist the ends to squeeze out any remaining water. Return the
potato to the bowl, add the onion and egg and mix well. Add the flour
and salt and pepper. Stir to blend. Heat 2 tablespoons of the duck fat
in a large frying pan. Spoon the potato into 2-4 pattie shapes and cook
for 6 minutes, or until golden and crisp, turning once. Keep warm in
the oven. Repeat with the remaining mixture, adding fat as needed.
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Preheat the grill and line the rack with
foil. Brush the burgers with a little of the duck fat and grill for 6-8
minutes, or longer if wished, turning once. Arrange 1-2 potato pancakes
on a plate and top with a burger. Spoon over a little hoisin sauce and
garnish with the remaining spring onions and coriander.
Nutritional Facts per 100g :
energy 162kcals/677kj protein 15g carbohydrate 7g fat 8g fiber 0.2g sugar 0.5g sodium 0.4g
√ cow's
milk-free
√ nut-free
√ seafood-free |
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