Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm

Recipe By:

Dilmah

Marinate:

Prep Time:

Cook Time:

Serves:

dinner party (8-10)

Duck confit slow-cooked in duck fat for two hours, combined in a Duchess potato with a hint of lemon. Lightly cooked until crisp and golden.

Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm

Ingredients

Method

Steep strong Earl Grey Tea and soak duck legs with juniper berries, salt and tarragon. Leave for 24 hours
Remove duck legs and air dry in cold room uncovered for 24 hours. Cover with melted duck fat and confit for 2 1/2 hours at 165°C
Remove from oven and leave to rest, remove duck legs and cool completely, cover and refrigerate
Remove meat from legs and shred, combine with prepared potato and other ingredients, combine well, adjust seasoning, roll into croquette shapes and crumb in Japanese breadcrumbs. Fry until golden brown
Combine all other ingredients and make syrup over low heat
Add ginger to syrup and cook slowly for 1 1/2 hours
Remove ginger and store in prepared syrup
Garnish with microplaned smoked almonds and picked micro lemon balm leaves