Sticky sushi rice is cooked to perfection before being shaped into little patties, covered in a crunchy crumb, and fried until golden. Topped with wasabi mayo and sweet shredded duck confit, this dish really isn’t too good to be true! It is sided with a fresh salad and sprinkled with coriander for a fragrant finish.
Duck Confit & Crispy Rice Patties
Duck Confit & Crispy Rice Patties
with fresh coriander & radish
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Cake Flour
- Edamame Beans
- Free-range Duck Leg Confit
- Fresh Coriander
- Kewpie Mayo
- Panko Breadcrumbs
- Radish
- Rice Wine Vinegar
- Salad Leaves
- Sushi Rice
- Sweet Soy Sauce
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat.
SHRED
Boil the kettle. Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat.
PREP
Loosen the sweet soy sauce with water in 5ml increments until drizzling consistency. Set aside. In a bowl, combine the mayo and the wasabi powder (to taste). Add in water in 5ml increments until slightly loosened. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain on completion and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PATTY
When the rice is done, add the vinegar and a sweetener of choice (to taste) to the rice. Divide the rice into 3 portions. Place a portion of the rice on the palm of your hand or a chopping board. Gently flatten into a flat patty, about 1cm thick and 2-4cm wide. Repeat with the remaining portions of rice. Set aside in the freezer for at least 10 minutes. While the rice is cooling, place a pan over a medium-high heat with a small drizzle of oil. When hot, add the shredded duck and fry for 3-4 minutes until browned, shifting occasionally. In the final minute, add ½ the sweet soy. Remove from the pan and season.
CRUMB
In a shallow dish, whisk 1 egg and a splash of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other the breadcrumbs. Coat the rice patties in the flour, then the egg, and lastly, in the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed rice patties and fry for 3-4 minutes, shifting as they colour. On completion, the crumb should be browned. Remove and drain on paper towel.
YUM!
Plate up the rice patties and top with the wasabi mayo. Top with the shredded duck. Drizzle over the remaining sweet soy or serve on the side. Serve with the salad. Sprinkle over the picked coriander.
Sushi Rice - 100ml
Free-range Duck Leg Confit - 1
Sweet Soy Sauce - 20ml
Kewpie Mayo - 45ml
Wasabi Powder - 5ml
Edamame Beans - 50g
Salad Leaves - 20g
Radish - 20g
Rice Wine Vinegar - 5ml
Cake Flour - 30ml
Panko Breadcrumbs - 100ml
Fresh Coriander - 4g
RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat.
SHRED
Boil the kettle. Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat.
PREP
Loosen the sweet soy sauce with water in 5ml increments until drizzling consistency. Set aside. In a bowl, combine the mayo and the wasabi powder (to taste). Add in water in 5ml increments until slightly loosened. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain on completion and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PATTY
When the rice is done, add the vinegar and a sweetener of choice (to taste) to the rice. Divide the rice into 6 portions. Place a portion of the rice on the palm of your hand or a chopping board. Gently flatten into a flat patty, about 1cm thick and 2-4cm wide. Repeat with the remaining portions of rice. Set aside in the freezer for at least 10 minutes. While the rice is cooling, place a pan over a medium-high heat with a small drizzle of oil. When hot, add the shredded duck and fry for 3-4 minutes until browned, shifting occasionally. In the final minute, add ½ the sweet soy. Remove from the pan and season.
CRUMB
In a shallow dish, whisk 1 egg and a splash of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other the breadcrumbs. Coat the rice patties in the flour, then the egg, and lastly, in the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed rice patties and fry for 3-4 minutes, shifting as they colour. On completion, the crumb should be browned. Remove and drain on paper towel.
YUM!
Plate up the rice patties and top with the wasabi mayo. Top with the shredded duck. Drizzle over the remaining sweet soy or serve on the side. Serve with the salad. Sprinkle over the picked coriander.
Sushi Rice - 200ml
Free-range Duck Leg Confit - 2
Sweet Soy Sauce - 40ml
Kewpie Mayo - 85ml
Wasabi Powder - 10ml
Edamame Beans - 100g
Salad Leaves - 40g
Radish - 40g
Rice Wine Vinegar - 10ml
Cake Flour - 60ml
Panko Breadcrumbs - 200ml
Fresh Coriander - 8g
RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat.
SHRED
Boil the kettle. Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat.
PREP
Loosen the sweet soy sauce with water in 5ml increments until drizzling consistency. Set aside. In a bowl, combine the mayo and the wasabi powder (to taste). Add in water in 5ml increments until slightly loosened. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain on completion and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PATTY
When the rice is done, add the vinegar and a sweetener of choice (to taste) to the rice. Divide the rice into 9 portions. Place a portion of the rice on the palm of your hand or a chopping board. Gently flatten into a flat patty, about 1cm thick and 2-4cm wide. Repeat with the remaining portions of rice. Set aside in the freezer for at least 10 minutes. While the rice is cooling, place a pan over a medium-high heat with a small drizzle of oil. When hot, add the shredded duck and fry for 4-5 minutes until browned, shifting occasionally. In the final minute, add ½ the sweet soy. Remove from the pan and season.
CRUMB
In a shallow dish, whisk 2 eggs and a splash of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other the breadcrumbs. Coat the rice patties in the flour, then the egg, and lastly, in the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed rice patties and fry for 3-4 minutes, shifting as they colour. On completion, the crumb should be browned. You may need to do this step in batches. Remove and drain on paper towel.
YUM!
Plate up the rice patties and top with the wasabi mayo. Top with the shredded duck. Drizzle over the remaining sweet soy or serve on the side. Serve with the salad. Sprinkle over the picked coriander.
Sushi Rice - 300ml
Free-range Duck Leg Confit - 3
Sweet Soy Sauce - 60ml
Kewpie Mayo - 125ml
Wasabi Powder - 15ml
Edamame Beans - 150g
Salad Leaves - 60g
Radish - 60g
Rice Wine Vinegar - 15ml
Cake Flour - 85ml
Panko Breadcrumbs - 300ml
Fresh Coriander - 12g
RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat.
SHRED
Boil the kettle. Remove the duck from the packaging. Scrape the meat off the bone. Using two forks, gently shred the duck. Discard the bones and any excess duck fat.
PREP
Loosen the sweet soy sauce with water in 5ml increments until drizzling consistency. Set aside. In a bowl, combine the mayo and the wasabi powder (to taste). Add in water in 5ml increments until slightly loosened. Place the edamame beans in salted boiling water for 3-4 minutes until plump. Drain on completion and place in a salad bowl. Just before serving, add the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning to the bowl. Toss until combined.
PATTY
When the rice is done, add the vinegar and a sweetener of choice (to taste) to the rice. Divide the rice into 12 portions. Place a portion of the rice on the palm of your hand or a chopping board. Gently flatten into a flat patty, about 1cm thick and 2-4cm wide. Repeat with the remaining portions of rice. Set aside in the freezer for at least 10 minutes. While the rice is cooling, place a pan over a medium-high heat with a small drizzle of oil. When hot, add the shredded duck and fry for 4-5 minutes until browned, shifting occasionally. In the final minute, add ½ the sweet soy. Remove from the pan and season.
CRUMB
In a shallow dish, whisk 3 eggs and a splash of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other the breadcrumbs. Coat the rice patties in the flour, then the egg, and lastly, in the breadcrumbs. Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the crumbed rice patties and fry for 3-4 minutes, shifting as they colour. On completion, the crumb should be browned. You may need to do this step in batches. Remove and drain on paper towel.
YUM!
Plate up the rice patties and top with the wasabi mayo. Top with the shredded duck. Drizzle over the remaining sweet soy or serve on the side. Serve with the salad. Sprinkle over the picked coriander.
Sushi Rice - 400ml
Free-range Duck Leg Confit - 4
Sweet Soy Sauce - 80ml
Kewpie Mayo - 170ml
Wasabi Powder - 20ml
Edamame Beans - 200g
Salad Leaves - 80g
Radish - 80g
Rice Wine Vinegar - 20ml
Cake Flour - 125ml
Panko Breadcrumbs - 400ml
Fresh Coriander - 15g
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