Duck Cakes

From: Chef Eric Aber, Home Grown Café, Newark, DE. Yield: Varies, depending on size of duck cakes.

1 lb. shredded duck meat or pulled duck leg meat
2 egg yolks, lightly beaten
to taste, salt and pepper
1⁄8 cup instant potato flakes

Mix duck meat with enough egg yolk just to coat it. Add salt and pepper to taste. Add just enough potato flakes to bind mixture together. (Do not use too much, or it will turn into a duck and potato cake—the potato should not be noticeable in final product.)

Form mixture into cakes and cook immediately. Duck cakes can be deep-fried or pan-seared and finished in the oven.

Note: For different flavor profiles, add chives and cognac, cilantro and chili powder, or avocado, wild rice and corn.