Duck Croquettes
Prep Time: 1 Hour
Serves: 6-8
Ingredients:
Duck Croquettes
- 1 lb russet potato, peeled, diced and cooked russet potato
- 1 pack Pulled King Cole Duck
- 5 green onions, diced
- ½ cup dill, chopped
- 3 tbsp Dijon mustard, grainy
- ½ cup full fat sour cream
- 4 tbsp paprika
- 2 tbsp cayenne or chili powder
- 2 tbsp garlic powder
- ½ tsp salt, to taste
- ½ tsp pepper, to taste
- 2 eggs
- 2 cups panko bread crumbs
- 1 cup all purpose flour
- Canola oil or vegetable oil for frying
- 3 gherkin, sliced for garnish
- Cajun Mustard Sauce
- 1 cup sour cream
- ½ cup buttermilk
- 3 tbsp Cajun spice
- 2 tbsp grainy mustard
- 1 tbsp smoked paprika
- ½ tsp salt
- ½ tsp garlic powder
Directions:
For the Duck Croquettes:
- Peel and dice russet potatoes into about 1-inch cubes.
- Cook potatoes in boiling salted water until tender and a fork can go through them easily.
- Once potatoes are cooked, drain the water and mash immediately. You want to do this while the potatoes are still hot so they do not get over starchy
- Combine potatoes with pulled duck, spices and sour cream. Mix until a smooth paste has formed.
- Create a breading station. In one bowl add in your eggs and scramble, in another bowl add in your flour, and in another bowl add in your panko.
- Using your hands or a small ice cream scoop, create small balls out of your duck mixture, about the size of small golf balls
- Bread the balls starting in the flour, then into the egg and then into the panko, and place on a tray
- Once all balls are breaded, fry until golden brown and season with salt
For the Cajun Mustard Sauce:
- Mix all ingredients together and reserve for use.
For Serving:
- Place some cajun mustard sauce on a plate, top with duck croquettes and garnish.
Chef Tip: Mash your potatoes while they are still hot so they don’t get starchy.
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