Smoked Duck and Shiitake 'Mushroom Caps'
Tender smoked duck is finely diced and mixed with earthy shiitake mushrooms and a rich umami-packed sauce. These savory morsels are then pressed into bite-sized 'caps' and pan-seared to a perfect crisp, offering a sophisticated appetizer with deep, satisfying flavors.
Prep Time
90 min
Difficulty
Hard
Servings
12
Calories
180 kcal
Instructions
- 1
Finely dice the smoked duck breast. If you prefer a smoother texture, pulse it briefly in a food processor.
~10 min - 2
Clean the shiitake mushrooms and remove the stems. Finely dice the mushroom caps.
~5 min - 3
Finely mince the shallots and garlic. Grate the fresh ginger.
~5 min - 4
In a medium bowl, combine the diced duck, diced shiitake mushrooms, minced shallots, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, rice wine vinegar, and 1 tablespoon of water. Mix well to ensure all ingredients are evenly distributed. Season with salt and pepper to taste.
~5 min - 5
Form the mixture into small, compact discs resembling mushroom caps, about 1.5 inches in diameter and 0.5 inches thick. You can use a small ring mold or simply shape them by hand. Place them on a baking sheet lined with parchment paper.
~10 min - 6
Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium-high heat.
~2 min - 7
Carefully place the duck and mushroom caps into the hot oil, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, until golden brown and crispy.
~8 min - 8
Remove the seared caps from the pan and drain on paper towels. For an extra layer of smoky flavor, briefly smoke the cooked caps using a smoking gun filled with your preferred wood chips (e.g., hickory, applewood).
~3 min - 9
Serve immediately as an appetizer.
Tips
- To ensure even cooking and crispiness, make sure the duck and mushroom mixture is well-compacted when forming the 'caps'.
- If you don't have a smoking gun, you can skip the final smoking step. The dish will still be delicious and full of umami.
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