Duck Falafel
8 servings
120 minutes
Recipe by Dmitry Zotov, owner and chef of the Zotman Pizza restaurant
1
Remove the skin from the duck legs and cut it into small cubes. Chop the onion, celery stalk, and 150 grams of carrots randomly.
- Duck legs: 5 piece
- Onion: 200 g
- Celery stalk: 150 g
- Carrot: 170 g
2
Slightly fry duck skin in a deep skillet with vegetable oil, add chopped vegetables and whole legs, the '5 spices' mix and tomato paste, frying until the meat is covered with a dark golden crust.
- Vegetable oil: 2.5 tablespoons
- Duck legs: 5 piece
- Chinese Five Spice: 15 g
- Tomato paste: 100 g
3
Add Spare Rib sauce (a Chinese sauce for pork ribs) and pour in a liter of water. Simmer until the duck meat is completely tender - about one and a half hours.
- Spare Rib Sauce: 200 g
- Deep frying oil: 1.5 l
4
Remove the cooked duck from the bones and shred it. Blend the sauce it was stewed in, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Add a hundred grams of sauce to the meat and mix. Cool down.
- Spare Rib Sauce: 200 g
6
Cut the cabbage, cucumber, remaining carrot, iceberg lettuce, and leek into thin strips and mix. Slice the tomatoes into thin rings.
- White cabbage: 100 g
- Cucumbers: 20 g
- Carrot: 170 g
- Iceberg lettuce: 20 g
- Leek: 10 g
- Tomatoes: 80 g
7
For the sauce, mix Thai sriracha sauce, mayonnaise, and lemon juice.
- Sriracha: 20 ml
- Mayonnaise: 100 g
- Lemon juice: 10 ml
8
Form meat balls the size of falafel, coat in panko breadcrumbs, and deep fry.
- Panko bread crumbs: 80 g
- Deep frying oil: 1.5 l
9
Cut the pitas in half and warm them in a pan. Place salad inside each half, drizzle with sriracha sauce, add two falafel balls, drizzle with duck sauce, and garnish with cilantro. Serve with French fries.
- Pita: 4 pieces
- Coriander: 10 g