BREADED DUCK TULIP

PREPARATION 90MIN

SERVES 5 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 02 kg duck drumette

• 02 kg duck fat for confit

• Enough coarse or barbecue salt

• 02 bay leaves

• Freshly ground pepper, rosemary and marjoram (all to taste)

• 02 teaspoons of wheat flour

• 01 teaspoon cornstarch

• 03 white eggs

• 500g homemade breadcrumbs or you can use Panko (it's great)

• 500ml soybean oil for frying


PREPARATION METHOD

Tip: Cut off the “ribs” from the duck wing drumsticks, as this will help the meat to rise during the confit process.

Marinade: Combine the drumsticks and add rosemary, coarse salt, marjoram and black pepper (to taste). Set aside for 30 minutes.

After removing the excess seasoning, pour the duck fat into a saucepan and submerge the drumsticks in it.

Cook for about 60 minutes over a low heat (important: the temperature should be up to 80ºC without frying). The idea is to make a confit. (Tip: Cut a whole head of garlic in half and add it) 

Bread it: In a bowl, place the whites of 03 eggs and beat until stiff, add 250ml of water, continue beating, add the cornstarch and wheat flour, always beating until you get a soft mixture (you can add a pinch of salt if you like).

With the preparation for breading and the breadcrumbs or panko flour, coat the drumsticks in the mixture, wiping off the excess, then in the breadcrumbs and fry in soybean oil until golden brown (if you prefer, you can use sunflower or cottonseed oil), preferably so that the oil covers the drumsticks, ... That's it.

Put them on a paper towel and serve..... if you like, you can combine them with ketchup, rose sauce, chili sauce or barbecue.



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