Duck Nuggets From The New Le Pigeon Cookbook

Name: Duck Nuggets From The New Le Pigeon Cookbook
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Cuisine: Global
Ingredients: 25 servings fresh bread crumbs; 25 servings Dijon mustard; 25 servings dried sage; 25 servings dried thyme; 25 servings duck confit; 25 servings eggs; 25 servings all-purpose flour; 25 servings garlic; 25 servings garlic powder; 25 servings prune juice; 25 servings kosher salt; 25 servings fresh lemon juice; 25 servings mustard powder; 25 servings neutral oil for frying; 25 servings olive oil; 25 servings paprika; 25 servings prunes (dried plums); 25 servings sherry vinegar; 25 servings yellow onion

Need a dairy free main course? Duck Nuggets From The New Le Pigeon Cookbook could be an awesome recipe to try. This recipe serves 25. One serving contains 1867 calories, 54g of protein, and 171g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have sherry vinegar, dijon mustard, sage, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

For the duck mixture:Using a knife, finely shred and chop the meat and skin of the duck confit. In a medium bowl, stir together the shredded confit, sherry vinegar and Dijon mustard and set aside.In a sauté pan over medium heat, heat the olive oil. When the oil is hot, add the onion, garlic, sage, thyme, garlic powder, paprika and mustard powder and sauté until the onion is translucent, 3 to 4 minutes.

Ingredients you will need

Mustard Powder

Sherry Vinegar

Dijon Mustard

Garlic Powder

Olive Oil

Paprika

Garlic

Onion

Thyme

Whole Duck

Meat

Sage

Cooking Oil

Equipment you will use

Knife

Bowl

Frying Pan

Transfer the mixture to a bowl and let cool. When the mixture is just cool enough to handle, add the confit mixture and mix with your fingers.

Equipment you will use

Bowl

Let cool for another 20 minutes before forming the nuggets.For the dipping sauce:In a small saucepan over medium-low heat, combine the prune juice, prunes and vinegar and bring to a simmer. Simmer until reduced to about 2 tablespoons of liquid, about 7 minutes.

Ingredients you will need

Dipping Sauce

Chicken Nuggets

Vinegar

Prunes

Juice

Equipment you will use

Sauce Pan

Transfer to a mixing bowl and let cool. Once cool, stir in the Dijon mustard. If the sauce seems too thick, add water to thin. Set aside.For the nuggets:Lightly beat the eggs in a shallow dish.

Ingredients you will need

Dijon Mustard

Chicken Nuggets

Sauce

Water

Egg

Equipment you will use

Mixing Bowl

Place the flour and bread crumbs in separate shallow dishes next to the eggs. Scoop out a heaping tablespoon of the duck mixture and use your hands to form it into a nugget shape (we know you know what nuggets look like, don’t pretend you don’t!). Dip the nuggets into the flour first, then the egg and finally into the bread crumbs. Set the nuggets aside on a platter.

Ingredients you will need

Breadcrumbs

Chicken Nuggets

All Purpose Flour

Whole Duck

Egg

Dip

Pour oil to a depth of ½ inch in a large skillet and heat over high heat. When the oil is hot but not smoking, carefully add the nuggets to the oil. Working in batches of about 8 nuggets, fry for 90 seconds, flip to the other side, and continue to fry for 90 seconds more.

Ingredients you will need

Chicken Nuggets

Cooking Oil

Equipment you will use

Frying Pan

Transfer the nuggets to a plate lined with paper towels to drain.

Ingredients you will need

Chicken Nuggets

Equipment you will use

Paper Towels