Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless duck breasts into 1-inch (2.5 cm) bite-sized pieces and place them into a large bowl.

2. 2

   In a separate bowl, whisk together 1 cup buttermilk, 2 teaspoons ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon cayenne pepper, 0.5 teaspoon freshly grated ginger, 2 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper.

3. 3

   Pour the seasoned buttermilk mixture over the duck pieces, ensuring all duck is coated, then cover and marinate in the refrigerator for at least 45 minutes.

4. 4

   While the duck marinates, prepare the coating by combining 1 cup all-purpose flour and 0.25 cup cornstarch in a shallow dish, and prepare the dipping sauce by stirring together 0.5 cup apricot jam, 2 tablespoons white vinegar, and 1 teaspoon red chili flakes in a small bowl.

5. 5

   Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C), then dredge the marinated duck pieces one by one in the flour mixture, shaking off any excess.

6. 6

   Carefully lower the coated duck pieces into the hot oil in batches, frying for 4-6 minutes per batch, until golden brown and cooked through, and then remove them with a slotted spoon to a wire rack set over paper towels to drain excess oil.

7. 7

   Serve the hot Cape Malay Crispy Duck Fritters immediately with the apricot-chili dipping sauce.