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

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

Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm
Photo by: 
Bree Hutchins

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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.
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