Oil for deep frying
3 duck breasts with skin, minced
1 duck breast skin removed, diced
1 tbsp salt
1 bunch parsley, chopped
1 spring onion, chopped
1 tsp garlic powder
1 tsp dried thyme
½ tsp dried oregano
1 tsp paprika
1-2 cups flour for dusting
3 eggs lightly whisked
¼ cup full cream milk
2 cups panko bread crumbs, for crumbing
½ cup sesame seeds
Chilli Dipping Sauce
½ cup mayonnaise
1 -2 tbsp hot chilli sauce, to taste
Add duck, salt, pepper, parsley, spring onion, garlic, thyme, oregano and paprika in a bowl. Stir until combined.
In a small bowl, lightly beat the eggs with milk and a pinch of salt.
Prepare a bowl with flour for dusting and another bowl with the breadcrumbs and sesame seeds for crumbing. Take a spoonful of the duck mixture and squeeze slightly to ensure its bound together. Dust in flour, dip in egg and coat in the panko mixture. You can double crumb the nuggets by repeating the egg and panko steps.
Deep fry in hot oil at 165°C until golden brown.
Drain on paper towel and season with salt. Serve with chilli dipping sauce and lime.