Hoisin Duck Confit Cakes

1.In a mixing bowl, combine the shredded duck confit, chopped scallions, hoisin sauce, breadcrumbs, beaten egg, salt, black pepper, garlic powder, and five-spice powder. Mix until well combined.

2.Using your hands, form the mixture into small cakes, about 2 inches in diameter and 1/2 inch thick. You should have around 8 cakes.

3.Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2-3 minutes.

4.Carefully place the duck cakes in the skillet, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

5.Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.

6.In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and chili paste (if using) to create the dipping sauce.

7.Serve the crispy duck confit cakes warm, accompanied by the tangy dipping sauce.