Duck Confit Polpette with Matariki 2009 Quintology
275gm duck confit meat (meat from 800gm tin of wings with a little of the fat left with it)
75gm smooth chicken, duck or goose pate
1/2 teaspoon five-spice powder
2 small shallots, finely chopped
1 tablespoon flat leafed parsley, finely chopped
2 teaspoons thyme, finely chopped
1/2 cup flour
1 egg beaten
1/2 cup fine breadcrumbs
To pan-fry: 2 tablespoons olive oil
To deep-fry: 500mls olive or canola oil
Finely chop the duck meat and place in a bowl with the pate, five-space powder, shallots, parsley and thyme and then mash everything together with a fork till you have a fine, even mixture. Roll spoonfuls of the mixture into small walnut-sized balls. Coat the balls first in flour then egg and lastly breadcrumbs. Place on a tray and leave to set in the fridge for a few hours.
To pan-fry, heat the olive oil over a medium heat in a frying pan. Cook the duck confit balls for 10 minutes shaking them around the pan regularly to ensure even browning.