Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm
Ingredients
- 100g Earl Grey Tea
- 4 duck legs
- 1 litre duck fat
- 8 juniper berries
- 1 bunch tarragon
- 300g potato puree
- 1 lemon for lemon zest
- Juice of 1 lemon
- Salt and pepper to taste
- 50ml olive oil
- 100g Yandina ginger
- 20g castor sugar
- 4 lime leaves
- 200ml green ginger wine
- 200g smoked almonds
- 1 punnet of micro lemon balm leaves
- 200g Japanese breadcrumbs for double crumbing