Duck fritters

Name: Duck fritters
Cuisine: Chinese
Ingredients: dash of soy sauce; 2 teaspoons hoi sin sauce; ⅔ vegetable oil to ⅓ sesame oil, for frying; ⅔ vegetable oil to ⅓ sesame oil, for frying; 2 aubergines; 125 ml oil; 2 tomatoes, chopped; 1 small red chilli, chopped; ½ roast duck; 4 eggs; 450 g cooked rice; 4 spring onions, finely sliced; ½ teaspoon five-spice powder; 2 tablespoons caster sugar; 4 tablespoons rice or white wine vinegar; 4 tablespoons rice or white wine vinegar; 1 pickled lemon, sliced

Preparation info

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

This is a great way to use up a leftover duck, I often order roast duck in a Chinese restaurant and take home a doggy bag of the leftovers! These are quite delicious and make a great starter or supper dish.

Ingredients

½ roast duck
4 eggs
450 g cooked rice

Asia
United Kingdom
China
Supper
Starter
Leftovers
London

Method

Cut the duck meat into small pieces. Break the eggs into a bowl and beat. Add the duck pieces, rice, spring onions, five-spice powder, soy sauce and hoi sin. Heat the oil in a heavy pan, drop spoonfuls of the mixture into the pan and fry until golden on each side.

To make the pickle, slice the aubergine and fry in the oil until soft. Add the tomatoes, the chilli and the lemon and fry ge

Ingredients

Method

Photos