Place the garlic cloves, raisins and parsley on a work surface and chop finely. Transfer to a medium bowl and set aside.
Remove half the fat from the top of each duck breast and cut into pieces. Chop, with eggs, in a food processor. Do not over reduce or you will get a purée and not a hash.
Pour the hash into the bowl with the first ingredients, then add remaining ingredients except bread crumbs and grape seed oil. Mix well with hands and shape the mixture around 12 bamboo skewers.
Set the skewers aside on a large lightly greased oval plate. You may roll the skewers in the bread crumbs to coat, as desired.
Spray generously with oil.
In a preheated pan over medium heat, fry half the koftas for 8-10 minutes, turning occasionally. Remove from pan and set aside on a serving plate.
Cook the other koftas in the same way.
Serve koftas with a rice and raisin salad. Serve with sour cream and harissa sauce.
Koftas can be served in lightly warmed pita and topped with tomato slices, chopped onion and sour cream.
Recipe developed by Nicolas Vallée, professional chef
