Duck Nuggets From The New Le Pigeon Cookbook Recipe

Name: Duck Nuggets From The New Le Pigeon Cookbook
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: neutral oil for frying; squeeze of fresh lemon juice; kosher salt; 1 pound duck confit; 1 tablespoon sherry vinegar; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; 1 yellow onion, thinly sliced; 6 cloves garlic, minced; 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/4 teaspoon mustard powder; 1 cup prune juice; 4 prunes (dried plums), finely chopped; 1/4 cup sherry vinegar; 1/4 cup Dijon mustard; 4 eggs; 1/2 cup all-purpose flour; 1 cup fresh bread crumbs

Servings: persons

neutral oil for frying
squeeze of fresh lemon juice
kosher salt
1 pound duck confit
1 tablespoon sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 yellow onion, thinly sliced
6 cloves garlic, minced
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon mustard powder
1 cup prune juice
4 prunes (dried plums), finely chopped
1/4 cup sherry vinegar
1/4 cup Dijon mustard
4 eggs
1/2 cup all-purpose flour
1 cup fresh bread crumbs

1
Using a knife, finely shred and chop the meat and skin of the duck confit.
2
In a medium bowl, stir together the shredded confit, sherry vinegar and Dijon mustard and set aside.
3
In a saute pan over medium heat, heat the olive oil.
4
When the oil is hot, add the onion, garlic, sage, thyme, garlic powder, paprika and mustard powder and saute until the onion is translucent, 3 to 4 minutes.
5
Transfer the mixture to a bowl and let cool.
6
When the mixture is just cool enough to handle, add the confit mixture and mix with your fingers.
7
Let cool for another 20 minutes before forming the nuggets.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: neutral oil for frying, squeeze of fresh lemon juice, kosher salt, 1 pound duck confit, and more.

Yes, Duck Nuggets From The New Le Pigeon Cookbook falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Nuggets From The New Le Pigeon Cookbook

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions