Duck Confit Cakes with Apple-Mango Coleslaw and Cranberry-Kumquat Sauce

By akselden

Ingredients

• 2 pints shiitake mushrooms, julienne
• 2 tablespoons yellow pepper, finery diced
• 2 tablespoons red pepper, finery diced
• 2 tablespoons green pepper, finely diced
• 1 cup red onions, finery diced
• 1 teaspoon garlic cloves, minced olive oil
• 4 ounces goat cheese
• 2 eggs
• 2 cups duck confu
• 1/4 cup panko bread crumbs
• 3 tablespoons fresh herbs
• salt and pepper to taste
• heavy cream (as needed)
• 1 tablespoon butter

Preparation

Step 1

In medium-size pan, sauté mushrooms, peppers, onions and garlic with 1 teaspoon olive oil until tender. Remove from heat and allow to cool. In large mixing bowl, add softened goat cheese, eggs, duck confit, bread crumbs, herbs, salt and pepper. Mix together well. (If too dry, add a little cream.) Make palm-size balls into patties. In a large saute pan add butter and 1 teaspoon olive oil and cook cakes on medium heat on both sides
until lightly golden brown. Remove from pan and pat dry with paper towel.