Chef Don’s Kitchen Recipe File  
RECIPE NAME: Duck Cakes Original Date:
DIRECTORY: Appetizers Hot 3/23/96
    Revision Date:
    4/15/96
Sensitivity:  

Ingredients

40 pieces

  

Specs
Bulgar:

Bulgar wheat, fine

 2 cups    
boiling water 2 cups    
salt mix 3:1 1 tsp    
olive oil 1 TBSP    
A:

duck meat, boneless, skinless

 2 lb    
pork back fat or duck skin 2 oz wt    
onion, diced ¼" 1 cup    
garlic, minced 2 TBSP    
B:

Italian parsley, minced

 ½ cup    
allspice, ground ½ tsp    
salt mix 3:1 1 TBSP    
black pepper, fine ground 1 tsp    
pinenuts, toasted, chopped ¼ cup    
lemon zest, fresh, minced 1 tsp    
cumin, ground 1 TBSP    
coriander, ground 2 tsp    
marjoram, minced 1 TBSP    
       

Combine "Bulgar" ingredients in mixing bowl. Let sit 1 hour at room temperature until water is absorbed. Set aside in colander to drain.

Grind "A" ingredients on fine plate through meat grinder. Stir together "B" ingredients, then sprinkle over ground duck meat and mix well to combine. It is essential that spices are evenly distributed without over mixing meat.

Scoop meat into 1 oz wt balls. Hold some of the soaked Bulgar in your hand and press duck cakes into Bulgar coating entire duck cake and forming a patty shape. Patty’s should be 2" across and a ½" thick. Store in 4" deep third pan, layered with wax dividers. Do not layer more than 2 layers deep or duck cakes will get squished. Label, date, initial and refrigerate.