Confit Duck Croquettes with Oli & Vine Aioli
These crispy Confit Duck Croquettes, paired with a smoky Barbecue Aioli are the ultimate bite-sized delight. Served with pickled onions and dressed peas, they’re ideal for premium menus or tapas offerings.
Ingredients
Serves:
- 2 each Duck Leg
- 200 g Salt (for curing)
- 200 g CSR White Sugar (CSR Manufacturers White Sugar 25kg)
- 12 g Aromats
- 875 mL Oil
- 150 g Cooked Potatoes
- 5 each Egg Yolks
- 2 g Thyme Leaves (finely chopped)
- 2 g Salt
- 2 g Black Pepper (ground)
- 100 g White Wings Plain Flour (White Wings Flour Plain 1 kg)
- 250 g QBA Bread Crumbs (QBA Artisan Dinner Roll 120 x 45g)
- 1 mL Simply Vegetable Oil (Simply Vegetable Oil 20 Litre)
- 50 mL Cornwell’s White Vinegar (Cornwell’s White Vinegar 750ml)
- 125 g Oil & Vine Aioli
- 75 g ETA Barbecue Sauce (Eta Barbecue Sauce Ezygrip 2 x 4kg)
- 2 g Salt
- 2 g Black Pepper (ground)
- 100 mL Simply Vegetable Oil (Simply Vegetable Oil 20 Litre)
- 37 mL Cornwell’s White Vinegar (Cornwell’s White Vinegar 750ml)
- 5 mL Lemon Juice
- 2 g Salt
- 2 g Black Pepper (ground)
- 2 each Brown Onion (whole)
- 2 each Spanish Onion (whole)
- 625 mL Cornwell’s Apple Cider Vinegar (Cornwell’s Apple Cider Vinegar 6 x 2L)
- 250 mL Water
- 200 g CSR White Sugar (CSR Manufacturers White Sugar 25kg)
- 12 g Salt
- 12 g Aromats
Method
Croquettes:
Step One
Place the duck leg in a mixture of salt and sugar, ensuring it is fully covered. Add aromats such as juniper berries, citrus peel, and star anise.
Step Two
Cover and refrigerate for 6-8 hours.
Step Three
After brining, wash off the salt and sugar mix and pat the duck leg dry.
Step Four
Place the duck leg in a tray and cover with Simply Vegetable Oil. Cover the tray and cook in the oven at 110°C for approximately 2 hours, or until tender.
Step Five
Once cooked, remove the meat from the duck leg, shred it, and place it in a bowl.
Step Six
Season the shredded duck with cooked potatoes, egg yolks, finely chopped thyme leaves, salt, and pepper.
Step Seven
Shape the mixture into croquettes and place them in the freezer for 1 hour to set.
Step Eight
Once set, coat each croquette in the following order:
- Plain flour
- Egg wash (whole eggs mixed with milk)
- QBA bread crumbs
Step Nine
Deep fry in oil until golden brown.
Step Ten
Once cooked, season with salt and serve.
Smoked BBQ Aioli:
Step One
Mix ETA Barbecue sauce with Oli & Vine Aioli.
Step Two
Add salt, pepper, and white vinegar.
Step Three
Stir well and serve.
Dressed Peas:
Step One
Cook whole peas in their pods in boiling water for 10-20 seconds.
Step Two
Refresh in ice-cold water.
Step Three
Dry the peas and dress them with oil, white vinegar, lemon juice, salt, and pepper.
Pickled Onions:
Step One
Boil whole Spanish onions (skin on) in water for 18 minutes.
Step Two
Refresh in ice-cold water, then peel back the layers.
Step Three
Shape the layers into petal-like pieces.
Step Four
Place the petals in a pickling solution of sugar, vinegar, salt, and aromats for 1 hour before serving.
Garnish the dish with fresh snow pea tendrils for an elegant finish.