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Closeup of confit duck fritters.
Victoria Haneveer

Crispy Duck Fritters

These pan-fried duck fritters are made with mashed and grated potatoes, shredded duck confit, red onion and orange zest, then fried until crisp.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 Appetizer Servings
Course: Appetizer
Cuisine: French-Inspired
Ingredients Method

Ingredients
 

  • 4 medium Yukon Gold potatoes (about 21 oz or 600g total before peeling), peeled
  • 1 red onion, finely diced
  • 7 oz (200g) cooked duck confit leg meat, shredded
  • A little reserved duck fat from the confit
  • 2 oz (55g) butter
  • Grated zest of 1 orange
  • 2 tablespoons chopped flat-leaf parsley
  • Butter and olive oil, for frying
  • Salt and black pepper, to taste

Equipment

  • Saucepan
  • Colander
  • Box grater
  • Potato masher
  • Zester
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Mixing bowl
  • Heavy skillet
  • Spatula
  • Instant-read thermometer
  • Round ring mold (optional)

Method
 

  1. Divide the peeled potatoes into 2 roughly equal portions by weight. Parboil one portion until the potatoes are just starting to become tender. Drain then grate.
    2. Give them time to cool down a bit before you grate them.
  2. Boil the other portion until tender. Drain, mash them plain and let them cool.
  3. Melt the butter in a heavy skillet. Add the diced onion and cook until tender.
  4. Mix the grated potatoes with the orange zest in a bowl. Add the mashed potatoes, shredded duck, onion, parsley and a little reserved duck fat. Season with salt and black pepper.
    5. I add any butter left in the skillet too.
  5. Shape the mixture into rounds about 3¼ inches (8 cm) across and ⅜ inch (1 cm) thick. Shape by hand or use a ring mold about that size. Refrigerate until firm.
  6. Heat a little butter and olive oil in a heavy skillet. Flip with a spatula when the first side is browned and fry until both sides are crisp and the centers reach 165°F (74°C).
    7. Fry in batches if needed.