makes 16 cakes

These are the best sellers in Andaluca! A Tunisian Style recipe of spiced ground duck rolled in Bulghur to Create a crispy coating. We like to serve ours with a tangy yogurt based raita and a sweet & tart apricot chutney.

Bulghur:
Bulghur wheat, fine - 1 cup
Water, boiling - 3/4 cup
salt mix 3:1 (Kosher/Sea) -1/2 tsp
olive oil - 1 1/2 tsp

A:
duck meat (ground) - 1 lb
onion, diced 1/4" - 1 each
garlic, mined - 1 Tbsp

B:
Italian parsley, mined - 1/4 cup
allspice, ground - 1/4 tsp
salt mix 3:1 - 1 1/2 tsp
black pepper, fine ground - 1/2 tsp
Pine nuts, toasted, chopped - 1/2 tsp
lemon zest, fresh, minced - 1/2 tsp
cumin, ground - 1 1/2 tsp
coriander, ground - 1 tsp
majoram, minced - 1 1/2 tsp

Cucumber Raita:
Yogurt, cow - 32 oz.
cucumber, peeled, seeded and diced - 1 cup
cilantro, chopped - 2 Tbsp
dill, chopped - 2 Tbsp
mint. chopped - 2 Tbsp
green onion, chopped - 2 Tbsp
Roasted Garlic, chopped - 2 tsp
salt mix 3:1 - 1 tsp
orange zest - 1 tsp
carrot, tiny brunoise 1/16 - 1 cup
red bell pepper, raw, tiny brunoise 1/16 - 1 cup

Apricot Chutney :
A:
onion, diced - 1/3 cup
garlic, minced - 1 tsp
black mustard seed - 1/2 tsp
salt mix 3:1 - 1/2 tsp
ginger, fresh minced - 1 tsp
cinnamon stick - 1 each
cloves, ground - Pinch
red chili flakes - 1/8 tsp
vinegar, cider - 1/3 cup
brown sugar - 1/4 cup
honey - 1 Tbsp
sugar - 2 Tbsp
bay leaf, whole, California - 1 each
thyme, dry - Pinch

B:
apricots, pitted, skin on, chopped - 6 cups

Presentation: (1 serving)
olive oil - 1 fl oz
Duck Cakes (see recipe Apps Hot) - 3 eeach
Cucumber Raita (see recipe Sauces Cold) - 1 fl oz
Apricot Chutney (see recipe Chutneys?) - 1 Tbsp
oregano sprig - 2 each
chives, chopped - 1 tsp

FOR CRISPY DUCK: Combine Bulghur ingredients in mixing bowl. Let sit 1 hour at room temperature until water is absorbed. Grind A ingredients on fine plate through meat grinder. Stir together B ingredients, then sprinkle over ground duck meat and mix well to combine. It is essential that spices are evenly distributed without over mixing meat. Scoop meat into 1 oz wt balls. Hold some of the soaked Bulghur in your hand and press duck cakes into Bulghur coating entire duck cake and forming a patty shape. Patty's should be 2" across and 1" thick. Store in 4" deep third pan, layered with wax dividers. Do not layer more than 2 layers deep or duck cakes will get squished. Label, date, and refrigerate.

FOR CUCUMBER RAITA: Combine all ingredients in large bowl and whisk by hand until well combined. Place in clean container. Label, date, initial and refrigerate

FOR APRICOT CHUTNEY: When working with fresh apricots, reduce liquid before incorporating fruit into the pan. Bring A ingredients to a boil in a large saucepan. Boil 10 minutes. Add apricots and stir well. Turn heat down to simmer, and cook 15 minutes. Shallow pan cool in walk in. When cool place in a clean container. Label, date, and refrigerate. *When using dried apricots it is useful to add 3 to 4 cups of water to rehydrate them. Then simmer 20 to 25 minutes instead of 15 minutes.

FOR PRESENTATION Cook duck cakes on flat top griddle with olive oil. They should not be moved around while cooking or Bulghur will fall off. Cook 3 minutes each side, until crisp and golden brown. Place raita in sauce boat. Place in upper right corner of plate. Dollop chutney onto plate in middle of left edge, set duck cakes across plate, offset slightly. Place herb sprig into chutney. Sprinkle chives across duck cakes. Serve.