Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm
Serves:  dinner party (8-10)
Average: 3 (4 votes)
Difficulty:
Cuisine:
Saved:
633
Recipe by: Dilmah
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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Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm
Ingredients:
Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm
Method:
Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm
  1. Steep strong Earl Grey Tea and soak duck legs with juniper berries, salt and tarragon. Leave for 24 hours
  2. 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
  3. Remove from oven and leave to rest, remove duck legs and cool completely, cover and refrigerate
  4. 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
  5. Combine all other ingredients and make syrup over low heat
  6. Add ginger to syrup and cook slowly for 1 1/2 hours
  7. Remove ginger and store in prepared syrup
  8. Garnish with microplaned smoked almonds and picked micro lemon balm leaves
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mrs
1
Caroline Penn
1 year 9 months ago
The recipe is very unclear. Step 4 & 5 both say 'combine with other ingredients'. Which ones? I can guess, but this is not user friendly. step 7 'remove ginger & then store ginger in syrup-??
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