You’ll Need
For the Bonbons
2 cooked duck legs, meat shredded
2 spring onions, finely sliced
2 cloves garlic, finely grated
1 tsp grated fresh ginger
1 tbsp hoisin sauce
1 tsp sesame oil
40g cream cheese
60g plain flour
2 eggs, beaten
120g panko breadcrumbs
Oil spray
For the Cherry Hoisin Glaze
3 tbsp hoisin sauce
2 tbsp cherry jam
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
To Finish
Toasted sesame seeds
Spring onions, finely sliced
Fresh coriander
Micro herbs
Optional but Dangerous
Crispy shallots
Chilli oil
Pickled ginger
Five-spice dusting
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the shredded duck, spring onions, garlic, ginger, hoisin sauce, sesame oil and cream cheese.
Mix thoroughly until the mixture binds together.
Divide into 8 equal portions and roll into compact balls.
Coat each bonbon first in the flour, then the beaten egg, then the panko breadcrumbs, pressing the coating on firmly.
Lightly spray each bonbon with oil.
Arrange in the air fryer basket with space between each one.
Air fry at 200°C for 9–11 minutes, turning carefully halfway through, until beautifully crisp and deep golden.
Meanwhile, combine the hoisin sauce, cherry jam, soy sauce, rice vinegar and sesame oil in a small heatproof dish.
Warm in the air fryer at 180°C for 2–3 minutes, stirring once until smooth and glossy.
Arrange the bonbons onto serving plates.
Spoon over a little of the warm cherry hoisin glaze.
Finish with toasted sesame seeds, sliced spring onions and fresh coriander.
Serve immediately while the bonbons are crisp outside and rich and succulent inside.