Oriental Duck Croquettes

Cook time 1 hour
Servings 12


2 oriental duck legs or 2 cups of leftover shredded duck meat
1 tsp 5 spice
Pinch of chilli powder
¼ bunch of garlic chives
1 tbsp hoisin
1 tbsp egg white

2 eggs, separated
¾ cup flour
2 cups of Panko breadcrumbs

¾ cup homemade or good quality store-bought mayonnaise
2 egg yolks
1 cup grapeseed oil
1 tsp mustard
2 tbsp yuzu juice (or lemon juice)

2 Lebanese cucumbers cut into 2 cm disks.

Oriental Duck Croquettes


Preheat the oven to 180C.

Remove duck from bag and place onto a lined tray or dish, skin side up. Bake for 20 minutes or until heated through. Shred the meat off the bone and place in the bowl along with the 5 spice, chilli, garlic chives, one of the egg yolks, a tablespoon of egg white and hoisin sauce.

Portion mix into 30g pieces and roll into balls. In three separate bowls; make a small production line with the flour in one bowl, egg whites and a dash of water whisked with a fork in another and the breadcrumbs. Press down on croquettes to form a patty shape. Chill in the freezer for 1 hour.

Heat vegetable oil to 170c in a deep fryer or pot. Gently lower batches of croquettes into the hot oil and cook until golden brown. Drain on some paper towel and season with a touch of salt.

For the mayonnaise mix the ingredients together.

Place the duck croquettes on each cucumber disk and put a dollop of the mayonnaise on top.