DUCK À L'ORANGE BON BONS
Timescale
Relaxed
Makes
8-10
Difficulty 
Moderate
Once famously described as "The culinary equivalent of flared trousers", Duck à l'orange has perhaps had it's day in the sun. So we've decided a re-brand is in order. We have taken all the good things from Duck à l'orange - rich, succulent Duck paired with the sweet tang of orange and wrapped it all up into a bitesize morsel.   
INGREDIENTS

4 Duck Legs

4 tsp Herbes de Provence

Zest of 1/2 Orange

2 Eggs, beaten

2 tsp Orange Marmalade

120g Panko Breadcrumbs

Generous Pinch of Salt and Pepper

METHOD

1. Preheat the oven to 160°C.

2. Prick the skin of the duck legs all over with a sharp fork or a cocktail stick and then season generously with salt and pepper. Place the duck legs on a wire rack in the oven and cook for 80 minutes.

3. Remove the legs from the oven and allow to rest for about 10 minutes before removing the crispy skin, setting aside for later, and then shred the duck into small chunks with two forks.

4. Add the duck skin and Herbes de Provence to a food processor and blitz until it forms a crumb. Combine the duck skin and herbs with the bread crumbs and mix through.

5. Place the shredded duck into a large mixing bowl along with the orange zest and season to taste with salt and pepper.

6. Mix the marmalade into the beaten eggs until fully combined and then add into the duck meat, mixing together.

7. Pick small handfuls of the mixture and roll into balls – about the size of a golf ball, roll each ball in the bread crumb mixture and then place onto a plate, repeat until all the mixture is used up. Refrigerate the Bon Bons for at least an hour in order to let them firm up.

8. Fill a small pan with ground nut oil and heat to 180°C. Test the oil is hot enough by placing a small piece of bread into the oil – it should take around 30 seconds for the bread to turn brown.

9. Using a slatted spoon, carefully lower 2-3 of the bon bons into oil and fry for 2 minutes or until golden brown, turning over as they cook. Remove the bon bons and set onto kitchen paper to drain. Repeat until all of the bon bons are cooked.

 

Serve with orange marmalade or as an added extra with our Smoked Duck a l'Orange.   

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