Duck Fillet Fritter with Garlic Aioli
Duck Fillet Fritter with Garlic Aioli
Ingredients
- Duck Fillet – 180 g
- Flour – 50 g
- Water – 60 ml
- Vegetable Oil – 500 g
- Paprika – 2 g
- Garlic Powder – 2 g
- Salt & Pepper – 2 g
- Egg Yolk – 1 g
- Polenta – 30 g
Method
- Season duck fillet with salt, pepper and paprika then toss with flour, set aside
- In a mixing bowl, put flour and water, combine together, set aside
- Combine flour and polenta, set aside
- Dip the tossed of duck fillet in batter then toss again in the mixture of flour and polenta
- Deep fry until crispy, set aside
- In a stainless bowl add egg yolk then beat the egg until fine
- Slowly add olive oil during whipping the egg yolk until the egg are thick and shine
- Season with salt and pepper then add garlic
- Arrange duck fillet on plate, serve with aioli