Duck Croquettes

  • Prep Time: 1 Hour
  • Serves: 6-8


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


For the Duck Croquettes:

  1. Peel and dice russet potatoes into about 1-inch cubes.
  2. Cook potatoes in boiling salted water until tender and a fork can go through them easily. 
  3. 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 
  4. Combine potatoes with pulled duck, spices and sour cream. Mix until a smooth paste has formed. 
  5. 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. 
  6. Using your hands or a small ice cream scoop, create small balls out of your duck mixture, about the size of small golf balls 
  7. Bread the balls starting in the flour, then into the egg and then into the panko, and place on a tray 
  8. Once all balls are breaded, fry until golden brown and season with salt 


For the Cajun Mustard Sauce: 

  1. Mix all ingredients together and reserve for use. 

For Serving: 

  1. 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.


related recipes

Duck and Mushroom Crostini

Crisp crostini are topped with creamy mushrooms and smoked duck to create a fun, bright and delicious appetizer. Great finger food to accompany drinks this summer. Key: Look for variety of packs of wild mushrooms that include cremini, shitake and oyster mushrooms.