Duck’nion rings with sweet & spicy sauce
- Preparation : 15 minutes
- Cooking : 3 minutes
- Portions : 4
- 3 packages Brome Lake duck fondue meat
- 2 onions
- 250 ml (1 cup) panko breadcrumbs (or plain breadcrumbs)
- 2 eggs
- 250 ml (1 cup) milk
- 2 ml (½ tsp.) smoked paprika
- 100 ml (1¼ cups) all-purpose flour
- 5 ml (1 tsp.) salt
- 5 ml (1 tsp.) baking soda
- 1 L (4 cups) melted Brome Lake duck fat or cooking oil
- 50 ml (¼ cup) mayonnaise
- 10 ml (2 tsp.) sweet & spicy sauce
- 5 ml (1 tsp.) lime juice
- 10 ml (2 tsp.) chopped fresh cilantro
Heat the duck fat or oil to 185°C (365°F).
Cut the onions into thick rings and gently separate them. Combine the flour, salt, smoked paprika and baking soda in mixing bowl. Cover each onion ring with the duck meat and set aside. Dip the onion rings one at a time into the flour mixture until well covered.
In another bowl, beat the eggs and milk. Pour the liquid into the flour mixture and mix well. One by one, dip the onion rings into the batter until they are fully coated.
Place the onion rings on a cooling rack to drain the excess batter (Watch out! It will drip below a little). Place the breadcrumbs in another bowl and dip the onion rings until well coated (press the onion rings into the breadcrumbs for better results).
Fry each onion ring for 2 to 3 minutes or until evenly coloured. Place the onion rings on paper towels to absorb the excess oil.
For the sweet & spicy sauce, mix the mayonnaise, sweet & spicy sauce, lime juice and cilantro. Mix and set aside.
Recipe from David Vinas, professional chef