Duck nuggets

Duck nuggets

Ben's Meat Bible
Benito Martin

At Billykart Kitchen, we serve this great party dish as finger food. The nuggets have a rich, deep flavour that goes well with our pear and mustard dipping sauce, but they taste just as good with trusty sweet chilli sauce.


Quantity Ingredient
500g Duck confit, shredded
1 tablespoon dijon mustard
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 onion, finely diced
6 garlic cloves, finely chopped
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon mustard powder
sunflower oil, for deep-frying
sweet chilli sauce, to serve
or see method for ingredients, to serve


Quantity Ingredient
150g plain flour, seasoned with salt and freshly ground black pepper
4 eggs, lightly beaten
120g japanese panko breadcrumbs


  1. Combine the confit duck, mustard and vinegar in a bowl.
  2. Heat the olive oil in a frying pan and sauté the onion and garlic until translucent. Stir in the herbs and the remaining dry ingredients, and sauté for a further 2–3 minutes. Transfer the mixture to a bowl and allow to cool. Once cooled, combine the onion mixture and duck and mix well. Allow to rest in the refrigerator for 20 minutes to firm up.
  3. Using a tablespoon as a guide, shape portions of the mixture into round nuggets with your hands, until all the duck has been used.
  4. Prepare a crumbing station with the seasoned flour, beaten eggs and breadcrumbs in separate shallow bowls. Dip each nugget into the flour, followed by the egg and finally the breadcrumbs. You can choose to double the crumbing; simply omit the flour step the second time.
  5. Heat the oil in a heavy-based saucepan or deep-fryer to 175°C, or hot enough to make a small piece of bread sizzle in 15 seconds when dropped into the oil. Working in batches to avoid overcrowding the pan, fry the nuggets for about 1½ minutes on each side, until golden brown. Drain on paper towel and serve with sweet chilli sauce.
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