Anna's Duck Cakes
Serves 12 as appetisers, 6 as entrees
1 deboned roasted duck
(bought from Oriental store
or Chinese restaurant)
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp ginger, finely chopped
2 sticks lemon grass (soft
inner core), finely chopped
1 tsp five spice
2 cups arborio rice
(or other short-grained rice)
1 1/2 litres heated chicken
or vegetable stock
1 tbsp oyster sauce
1 tbsp sherry
1 tbsp kecup manis
1/2 cup corainder leaves chopped
8 or 9 spring onions
6 dried Chinese mushrooms,
soaked in warm water to soften
and finely chopped
Salt & pepper
Oil for deep frying
Crumbing Mixture
1 cup seasoned plain flour
3 eggs
1/4 cup milk
1 cup breadcrumbs
Dipping Sauce
1/2 cup spicy plum sauce
1/2 cup hoisin sauce
Using a heavy based saucepan over a gentle heat, saute onion, garlic, ginger
and lemongrass in oil. Add rice and five spice, stirring to ensure the rice is
evenly coated in the onion mixture. Increase heat and add nearly all of hot
stock (reserving some in case rice is extra thirsty later). Add the sherry,
kecup manis, oyster sauce and mushrooms and stir through. Occasionally return
to the pot to check rice is not sticking. Cut duck meat finely and place in
bowl, add finely sliced spring onions and chopped coriander. When rice is
cooked (soft but still a little nutty), stir in duck & herbs. NOTE: the rice
may be served just like this as a duck pilaf, or proceed to next step.
Pour rice out onto flat tray so it will cool quickly. When cooled, scoop out
golf ball size pieces, mould into little patty cakes, dust in flour, egg then
breadcrumbs. Deep or shallow fry in oil.
Degree of difficulty:Low/medium
Keepability: Balls may be frozen before cooking. In the refrigerator
they'll keep a couple of days once cooked.
Serve hot with a mixture of plum and hoisin sauce.
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