POTATO & DUCK BOMBS

INGREDIENTS

These ingredients will make 8 balls. Quantities can be change by doing 300 gr of potatoes per 100gr duck meat.

For duck meat mixture

100 gr duck meat
4 Star Anise
1tsp Cardamon Pods 3 Garlic Cloves

2 Cinnamon Sticks 1 tsp Fennel Seeds 2 Cloves
1L Olive Oil

For potato mixture:

3 Potatoes (Aprox 300gr) 50 ml cream
3 cloves garlic
For Crumbing:

200 gr Breadcrumbs 200 gr Plain Flour
2 Eggs
For the plum chutney: 500 gr plums

2 cinnamon sticks 150 gr brown sugar

METHOD

In a bowl mix together the star anise, cloves, cardamon pods, cinnamon sticks, garlic with 2 tbs of olive oil. Rub the spices on the duck then place in a deep baking tray and fully cover with oil.

Cover the tray with foil. I use the whole duck on in my restaurant because we require bigger quantities and the skin and bones release much more flavor but you could use 1 duck breast.

Preheat the oven to 220C and and cook for 2.5 hours or until the meat falls apart.

While that is cooking peel 6 potatoes and place them in a medium size stock pot with water. Bring to boil and cook until potatoes are tender and falling apart.

In another pot place the pitted plums with the sugar and the cinnamon stick for the plum chutney. Stir regularly and reduce.

When the potatoes are cool to handle, mash with 50 ml cream, 3 cloves of crashed garlic, salt & pepper to taste.

When the duck has cooled down take out of the oil and place in a mixing bowl.

Shred the meat removing skin, bones and any cartilages. Make sure no bones remain on the meat mixture.

Add 2 tablespoons of fresh chopped coriander, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of sweet paprika. Mixed well through the duck meat and roll into 50 gr balls. Place in a tray and keep in the fridge.

Get 3 mixing bowls. In one bowl whisk 2 eggs in another shift 200gr of plain flour and in the third bowl 200 gr of bread crumbs and submerge the balls in the egg, then put them through the flour and last through the breadcrumbs.

Repeat this with all the balls and deep fry until golden color.

SERVES 8