Crispy duck breast fritters, with sweet and sour glaze and mango salad
- Preparation : 40 minutes
- Cooking : 10 minutes
- Portions : 4
- 2 packages of duck breast cubes (150 g each)
- 2 eggs
- 100 g (2/3 cup) bread crumbs (Panko or regular)
- 500 ml (2 cups) oil for frying
- Salt and pepper to taste
- 200 g Chinese vermicelli
- 1 head green lettuce, chopped (Iceberg, Boston, chicory, etc.)
- 1 bunch of fresh coriander
- 30 ml (2 tbsp.) nut oil
- 30 ml (2 tbsp.) Xeres vinegar
- 1 mango
- 70 ml (4.5 tbsp.) soy sauce (preferably Kikkoman Green)
- 30 g (2 tbsp.) butter
- 4 cloves garlic
- 45 ml (3 tbsp.) liquid honey
Bring salted water to a boil in a saucepan and add the vermicelli, cooking for about 2 minutes. Drain the vermicelli, place in a bowl and add the Xeres vinegar and nut oil.
Wash and dry the salad and coriander.
Peel the mango and cut into thin strips.
Add the mango strips, coriander and chopped salad to the bowl with the vermicelli. Add desired seasonings, and set aside.
Peel and chop the garlic.
In a saucepan, melt the butter, honey and garlic. Cook on medium heat until caramelized (about 4 minutes).
Stop the caramelization process by adding the soy sauce and stirring. Continue cooking on low heat for 4-5 minutes. Season to taste. Keep warm.
Whisk the eggs in a shallow dish, and spread the bread crumbs on a plate or a bowl.
Heat the frying oil in a skillet or a deep fryer.
Dip the duck meat cubes in the egg mixture and then roll in the breadcrumbs. Fry for 4-5 minutes and drain on paper towel. Season to taste.
Serve the fritters with the salad, with the sauce in a ramekin on the side.
Recipe from David Vinas, professional chef