Wild Duck Confit Croquettes & Gremolata
Crisp, golden croquettes filled with tender confit duck and creamy rye-flour béchamel, served with a zesty lemon and parsley gremolata – an indulgent, flavour-packed bite of pure sophistication.
Time to make: 1 hour 10 mins (plus chilling)
Servings: 4
Ingredients
- 100g Plant S Rye Flour
- 50g butter
- 500ml milk
- 8 x confit duck legs
- Flour, eggs & panko breadcrumbs
- 10g chopped chives
- Zest from 1 lemon
- 1 small bunch of flat leaf parsley
- 2 garlic cloves
- Olive oil
- Salt
- Milled black pepper
Method
- Chop the parsley and garlic and add the lemon zest to a little olive oil and season to make the gremolata and set aside
- Melt the butter, add the flour and cook out
- Add the milk slowly to the flour and butter
- Once smooth remove from the heat
- Flake the duck meat from the bone and add to the sauce
- Form into balls and refrigerate
- Add the chopped chives to the panko breadcrumbs, and season the flour
- Break the egg and whisk
- Pass the duck through the flour to dust them, then pass the duck through the egg mix until covered
- Lastly pass the duck through the panko breadcrumbs until covered
- Deep fry in hot oil until golden and place onto some kitchen paper
- Serve the wild duck croquettes with the gremolata
