French · Dinner
Fried Duck Croquettes
Shredded duck leg meat is bound with a thick roux-based béchamel, chilled, then shaped into logs, breaded in panko and deep-fried until the shell shatters and the filling stays molten and savoury. Nutmeg, thyme and Gruyère round out the filling, and croquettes are served with a mustard dip.
$5
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
667Calories
32.8gProtein
44.3gFat
31.1gCarbs
5.1gSugar
1.8gFiber
738mgSodium
268mgChol
18.2gSat Fat
461mgPotassium
338mgCalcium
2.8mgIron
1.5mcgVitamin B12
1.3mgVitamin C
rich-umami
hidden-gems
Instructions
1
Prep
Shred the cooked duck leg meat into fine pieces, discarding skin and bone.
2
Melt
Melt butter in a small saucepan over medium heat until foaming, about 1 minute.
3
Bloom
Whisk flour into the melted butter and cook over medium-low heat for 1 minute until pale and sandy.
4
Simmer
Gradually whisk in milk and cook over medium heat for 4 to 5 minutes, whisking constantly, until thickened.
5
Build
Stir duck, Gruyere, nutmeg, thyme, salt and pepper into the sauce until evenly bound and cheese melts.
6
Chill
Spread the mixture onto a plate and refrigerate uncovered for 2 hours until firm enough to hold shape.
7
Dredge
Divide chilled mixture into 3 portions and shape into logs. Coat in flour, dip in egg, roll in panko.
8
Fry
Heat oil to 350°F in a small deep pot over medium-high heat and fry croquettes for 3 to 4 minutes, turning once, until deep golden.
9
Drain
Lift croquettes onto a paper towel-lined plate to drain excess oil for 1 minute.
10
Plate
Arrange croquettes on a plate with Dijon mustard alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g duck leg meat
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp all-purpose flour
- 1 cup240ml whole milk
- 3 oz86g Gruyere cheese
- 1/2 tsp1/2 tsp ground nutmeg
- 2 tsp2 tsp fresh thyme
- salt and black pepper to taste
- 4 tbsp4 tbsp all-purpose flour, for dredging
- 22 eggs
- 1 cup90g panko breadcrumbs
- 3 cups720ml vegetable oil, for frying
- 2 tsp2 tsp Dijon mustard, for serving
