Duck Kromskies  



2x duck leg confit 

1 x large chicken fillet 

125ml x fresh cream 

200g x plain flour 

Salt and pepper 

4 x large eggs

250g panko bread crumbs 

Oil for deep frying 


For dipping sauce

2tbsp of mayonnaise 

3tbsp of natural yoghurt

1tsp of turmeric

1tbsp of white wine vinegar 

Salt and pepper 




  1. Remove the duck legs from the packaging and strip away all the meat from the bones and roughly chop
  2. Place chicken fillet into a food processor and pulse a couple of times, add the cream and blend to a smooth mousse 
  3. Add the chicken mousse to the duck and mix toughly, chill for 30 min 
  4. Put the flour, beaten eggs and bread crumbs into separate shallow dishes.  Season the flour with salt and pepper 
  5. Take the duck mixture and roll no bigger than 1tbsp into a ball and pass through the flour, then egg, then breadcrumb making sure they are well coated at each stage 
  6. Deep fry in hot oil until each is golden brown and crispy (about 5 min) remove from oil and drain on some kitchen paper for a min
  7. Place all the ingredient for the dipping sauce in small bowl and mix together and serve on the side