Duck Praline
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg duck, from the barbarian duck
- 1 tablespoon spice (s) to taste, e.g., BBQ rub
- 2 teaspoons coriander greens, chopped
- 1 tablespoon sesame oil, toasted
- 1 teaspoon teriyaki sauce
- 2 teaspoon soy sauce
- 1 teaspoon ginger, freshly grated
- salt and pepper
- Chili powder
For the breading:
- 10 tablespoon corn flakes
- 2 teaspoon sesame seeds
- 0.5 teaspoon ½ mugwort
- 0.5 teaspoon ½ paprika powder
- 1 egg (s)
- Fat for deep-frying
Print Recipe
Pin Recipe Instructions
- Roughly remove the fat from the duck leg and season all over with the spice (rub). Now vacuum seal and (if available) cook sous-vide for 3 - 4 hours at 72 ° C. It is also possible to cook in the oven at 90 ° C for 2 - 3 hours. The meat must be easy to remove from the bone.
- Remove the skin and give it away. Now completely peel off the meat and chop it with a knife. Add the ingredients up to pepper, salt and chilli powder and mix well together. Now put the mixture in an ice cube mold (makes about 10 pralines), press down well and freeze.
- When the pralines are frozen through, turn them in a beaten egg and then bread them in the mixture of the finely chopped cornflakes, mugwort, sesame and paprika powder and then fry them at 140 ° C for about 5 minutes.
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