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Duck Fritters    HT  MC  35mins



Serves 4   Hot  Leftovers  Poultry   Spices 



100g/4oz Plain Flour

1 teasp Baking Powder

¼ teasp Cayenne Pepper

Salt and Black pepper
2 Eggs, separated
150ml/5fl.oz.  Milk
300g/11oz  Cooked (leftover) Roast Duck, chopped
2 tbsp Vegetable Oil



1. Preheat the oven or grill to low. Place the flour, cayenne and baking powder in a large mixing bowl. mix well then add the egg yolks and mix lightly.


2. Add the milk and blend with a wooden spoon or hand mixer until smooth.


3. In another mixing bowl, whisk the egg whites until soft peaks form then fold into the batter.

4. Add the duck, sage and pepper and mix.

5. Heat half the oil in a large frying pan until very hot, then drop 4 tablespoonfuls of the batter mixture into the pan, keeping them spaced well apart.


6. Reduce the heat to low and cook for a few minutes until the underneath is set and browned.


7. Turn and cook the other side until set golden brown.


8. Remove the fritters from the pan and keep warm.


9. Heat the remaining oil in the pan and cook the last four fritters as above. 


Serve hot with a tomato sauce and vegetables of your choice.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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