Duck filet nuggets with raspberry ketchup
12 duck filets
150 g flour
250 g Panko (Japanese breadcrumbs)
1 kg of ripe beef tomatoes
200 g of raspberries
2 cloves of garlic
3 pinches of Espelette pepper
3 pinches of smoked paprika
6 cl of raspberry vinegar
15 g of cane sugar
Salt, pepper, olive oil
If possible, remove the main nerve from the filets and cut them in half.
Make your batter and season it with salt and pepper
Dip the filets in the flour and remove the excess by tapping them lightly.
Plunge them in the batter
Bread them in the Panko.
Repeat steps 2 and 3 to obtain a thicker breading
In a ventilated oven for 6 minutes at 200°C on an oiled baking sheet.
Deep fry for 4 minutes at 180°C
The nuggets should be nicely browned. Add salt and serve hot with the ketchup.
RASPBERRY KETCHUP :
Chop and sweat the onion in olive oil. Add the diced tomatoes, vinegar, sugar, chopped garlic and raspberries.
Simmer over medium heat until the water has almost completely evaporated.
Add the chilli and paprika, blend and strain to remove the skin and seeds from the tomatoes and raspberries.
If the ketchup is too runny for your taste, you can reduce it over low heat to the desired consistency.
Keep your ketchup in the fridge.