Duck Falafel
Appetizers • European
Description
Recipe by John Smith, owner and chef of The Pizza Place.
Ingredients
- Duck wings 5 pieces
- Chinese Five Spice 0 oz
- Spare Rib Sauce 5 oz
- Onion 5 oz
- Carrot 5 oz
- Celery stalk 5 oz
- Passata Tomato Sauce 5 oz
- Panko breadcrumbs 5 oz
- White Cabbage 5 oz
- Cucumbers 0 oz
- Cilantro 0 oz
- Iceberg Lettuce 0 oz
- Leek 0 oz
- Tomatoes 5 oz
- Mayonnaise 5 oz
- Meyer Lemon Juice 0 fl oz
- Sriracha 0 fl oz
- Vegetable Oil 2½ spoons
- Vegetable Oil 1½ l
- Pita 4 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skin from the duck legs and cut it into small cubes. Chop the onion, celery stalk, and 150 grams of carrot into random pieces.
Step 2
Lightly sauté the duck skin in a deep skillet with vegetable oil, then add the chopped vegetables and whole legs, along with the five-spice mix and tomato paste. Cook until the meat is coated with a dark golden crust.
Step 3
Add Spare Rib sauce (this is a Chinese sauce for pork ribs) and pour in a liter of water. Simmer until the duck meat is completely tender — about an hour and a half.
Step 4
Remove the cooked duck from the bones and shred it into strands. Blend the sauce in which it was braised, then season with salt and pepper.
Step 5
Add about 100 grams of sauce to the meat and mix well. Let it cool.
Step 6
Slice the cabbage, cucumber, remaining carrot, iceberg lettuce, and leek into thin strips and mix together. Cut the tomatoes into thin rings.
Step 7
For the sauce, mix Thai sriracha sauce, mayonnaise, and lemon juice.
Step 8
Form balls from the meat the size of falafel, coat them in panko breadcrumbs, and deep fry.
Step 9
Cut the pitas in half and warm them in a skillet. Inside each half, place some salad, drizzle with Sriracha sauce, add two falafel balls, drizzle with duck sauce, and garnish with cilantro. Serve with French fries.
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