Ease of Preparation: Difficult
Time of Preparation: 30 minutes, plus 4 hours chilling time
Yield: 6 servings
Ingredients:
- 2 litres strong duck consommé (2 quarts)
- 4 tablespoons soy sauce (60 millilitres)
- 6 scallions
- 500 grams ground turkey (1 pound)
- 100 grams ground pork fat (3 ¼ ounces)
- 1 egg
- 1 slice crust less white bread, diced
- 4 tablespoons cream (60 millilitres)
- 1 shallot, minced
- Salt and pepper
- 2 tablespoons fennel seeds, toasted (30 millilitres)
- Parsley, chopped
- 2 cups Panko breadcrumbs (500 millilitres)
- Vegetable oil to fry
Method:
Preheat the oil to 375 degrees Fahrenheit
Preheat the oven to 350 degrees Fahrenheit
Add the soy to the intense duck consommé in a large pan over a medium heat. Chop the scallions finely and add them too. Take the soup off the heat and pour into a large, shallow baking tray to cool. It should be at a depth of about 4 centimetres. Put it in the refrigerator to set into a jelly, about 4 hours.
Pour the cream over the bread cubes. Mix the ground turkey with the pork fat. Add the egg, the shallot, salt and pepper and toasted fennel seeds. Chop some parsley and add this to the mixture for colour. Mix together well.
Cut the duck consommé into 3 by 4 centimetre cubes. Pack the forcemeat tightly around the cubes of consommé to a depth of about ¾ centimetre. Roll the packages in Panko crumbs and drop them into the oil until light golden. Transfer to the oven to cook for 3 minutes.
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