Recipe Sections
12 quail eggs at room temperature
1/2 cup fine burghal
700g Luv-a-Duck duck mince
1 onion, very finely chopped
1 tsp allspice
1 tsp ground cumin
Vegetable oil for deep frying
1 cup plain flour
3 Luv-a-Duck duck eggs
2 cups breadcrumbs
1. Cook quail eggs in boiling water for 2 1/2 mins , then refresh in iced water, peel and set aside.
2. Place burghal in a bowl and cover with boiling water. Stand until tender (about 10 mins) then strain through a fine sieve, squeezing out excess water.
3. Combine with duck mince, onion and spices and season to taste with salt and pepper.
4. Divide mixture into 12 balls, then, working with one ball at a time, flatten in the palm of your hand, place a peeled quail egg in the centre and close your hand to enclose the mince around the egg. Form into an egg shape and place on a tray until required. Repeat with remaining eggs.
5. Place the flour, egg and breadcrumbs into 3 separate bowls, then working with one egg and mince ball at a time, coat them in flour, then egg, then breadcrumbs shaking off excess between each step, coating evenly.
6. Heat the oil to 180C. Deep fry in batches until golden and cooked through, about 5 mins.
7. Serve with Smoky Barbeque Sauce (refer to recipe in Accompaniments section)