Fraiche duck nuggets

Nuggets effiloche BD-min

Ingredients :

  • 100g shredded confit duck, JEAN ROUTHIAU
  • 250g buttered crushed potatoes, SIMPLEMENT VEGETAL
  • 1 onion
  • 80g grated or diced Emmental cheese
  • 100g plain breadcrumbs
  • 2 eggs Smoked paprika or barbecue spices
  • Salt/pepper
  • Vegetable oil (sunflower or rapeseed)
  • 50g butter

Preparation :

  • In a bowl, mix the crushed potatoes, shredded duck, cheese, finely diced onion, half the breadcrumbs, 1 egg, paprika, salt and pepper.
  • Shape the mixture into 4 patties 2 cm thick with a diameter of 8 cm.
  • Place the rest of the breadcrumbs in a shallow dish.
  • Break 1 egg into the shallow dish, add a pinch of salt and pepper and beat.
  • Dip each patty into the egg and breadcrumbs in turn. Set aside.
  • In a non-stick pan, heat the oil and butter on a medium heat and fry the patties on each side, flattening them if necessary with a spatula, for around 6 minutes or until golden and heated right through. Serve with a green salad.
Enjoy your meal !

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