Savoury Italian Duck Patties with Crispy Orange Crumb

Method

1. 1

   In a large bowl, combine the duck mince, 100g of the vibrant orange bread crumbs, a generous pinch of salt, and freshly ground black pepper. Use your hands to thoroughly mix until just combined, ensuring not to overwork the meat.

2. 2

   Divide the flavourful duck mixture into four equal portions. Gently form each portion into a round, flat patty, about 1-inch thick. Ensure they are compact enough to hold their shape beautifully during cooking.

3. 3

   Spread the remaining 50g of orange bread crumbs on a shallow plate. Carefully dredge each duck patty in the crumbs, pressing gently to adhere a full, even coating on all sides, creating a textured crust.

4. 4

   Heat the Aseel Vegetable Ghee in a large, heavy-bottomed skillet or cast-iron pan over medium heat until shimmering and fragrant. The ghee will impart a rich, nutty aroma to the patties.

5. 5

   Carefully place the breaded duck patties into the hot ghee, ensuring not to overcrowd the pan. Listen for the inviting sizzle as they hit the pan, signaling the start of a delicious transformation.

6. 6

   Sear the patties for 6-8 minutes on the first side, until a deep, appetising golden-brown crust forms. The orange bread crumbs will crisp beautifully, releasing a subtle, aromatic hint.

7. 7

   Flip the patties gently and continue cooking for another 6-8 minutes on the second side, until they are evenly golden brown, cooked through to a tender interior, and firm to the touch.

8. 8

   Once cooked, transfer the gloriously golden-brown patties to a wire rack set over a baking sheet to drain any excess ghee and keep them delightfully crisp, preventing them from becoming soggy.

9. 9

   Serve these robust Italian-style duck patties immediately, allowing their savoury richness and crispy texture to awaken your morning palate, offering a gourmet twist to your breakfast.