Duck Croquettes
These duck croquettes are made with slow cooked confit duck legs, which are shredded and mixed into a thick sauce then fried in panko breadcrumbs. They make a delicious starter or lunch.
Equipment
- whisk
- wooden spoon
- small saucepan
- medium roasting dish
- Aluminium foil
- 20 centimetre / 8 inch square cake pan
- plastic wrap
- frying pan
- sharp knife
- chopping board
- parchment paper
Ingredients
For the filling
- 2 duck legs
- 175 g flour
- 400 ml milk
- 60 g butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon mace or nutmeg
- 1 teaspoon thyme dried
- 1 teaspoon oil
- 1 shallot
For breading
- 2 tablespoon flour
- 2 eggs
- 75 g panko breadcrumbs
- 200 ml oil
Instructions
- Pat the duck legs dry with kitchen paper. Use a skewer or carving fork to poke holes in the flesh and season with salt and pepper. Cover the dish with foil.
- Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and cook for 1.5 - 2 hours until very tender. Use 2 forks to shred the meat.
- Peel and finely chop the shallot.
- Put the oil in a frying pan over a medium heat and add the shallots. Cook for a few minutes until just softened then turn off the heat and set aside.
- Melt the butter in a saucepan over a medium heat, then add the flour. Cook for a minute, stirring.
- Add the milk gradually, stirring to make a smooth sauce.
- Keep cooking and whisk until smooth. The sauce should eventually be the consistency of mashed potato.
- Leave the mixture to cool.
- Add the duck to the sauce, along with the mace and thyme. Check the seasoning and add more salt and pepper to taste if necessary.
- Line the square pan with plastic wrap and add the filling. Smooth into an even layer then chill for 2 hours to firm up the mixture.
- Place the flour, panko and beaten eggs in 3 separate bowls.
- Divide the mixture into 12 and use floured hands to form into a sausage shape.
- Dip in the flour then egg and then breadcrumbs, then place on parchment on a plate.
- Chill for 30 minutes.
- Heat the oil in the frying pan and fry for about 10 minutes, turning regularly until golden brown all over.
- Drain any excess oil on kitchen paper and then enjoy with your favourite dip
Nutrition
Calories: 356kcalCarbohydrates: 19gProtein: 12gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 75mgSodium: 327mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 229IUVitamin C: 1mgCalcium: 66mgIron: 2mg
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