Recipe Sections
600g Luv-a-Duck duck mince
1 onion, finely grated
85g white fresh breadcrumbs to bind
1 garlic clove, crushed
1 stalk lemongrass, white part only finely chopped and ground in a pestle and mortar
2 tbsp chopped coriander
2 tsp finely grated lime zest
1 tbsp fish sauce
2 tsp caster sugar
Peanut oil for brushing
For the coleslaw:
2 tbsp caster sugar
2 tbsp rice vinegar or white vinegar
2 large carrots cut into fine matchsticks (julienne)
2 large handfuls shredded red cabbage
2 large handfuls shredded white cabbage
4 stalks celery trimmed and cut into matchsticks
1 large red onion finely sliced
1 large handful fresh Vietnamese mint leaves (or ordinary mint)
1 large handful coriander
For the sweet chilli dressing:
1 tbsp rice vinegar
1 tbsp caster sugar
1 1/2 tbsp lime juice
2 tbsp fish sauce
2 long red chillies, deseeded and finely chopped
To serve:
Fresh mint and coriander leaves
1. Put the duck mince, onion, breadcrumbs, lemongrass, coriander, lime zest, fish sauce, and sugar in a large bowl and mix together well with your hands. Shape into 6 patties, then cover and chill for 30 mins.
2. For the coleslaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinade for 20 minutes
3. For the dressing: mix together all the ingredients, stirring until the sugar dissolves.
4. Heat the barbecue and brush with a little oil. Cook the patties for 4 minutes on each side or until cooked through. Whilst the patties are cooking, put the red and white cabbage in a large mixing bowl.
5. Drain the carrot and add to the cabbage with the celery, onion, mint and coriander. Add the dressing to the salad and toss together.
6. Serve the patties on top of the salad and sprinkle with extra mint and coriander leaves.