Wash and finely chop the mushrooms. Place the olive oil in the frying pan with the mushroom and shallot and cook until lightly golden. Season generously and add the cream.
Beat the eggs in a bowl. Lightly flour your hands then shape small amounts of the duck and mushroom mixture into croquettes by rolling between the palms of your hands. Coat in the egg then roll in the breadcrumbs. Coat again in egg and breadcrumbs. Place in the refrigerator.
To make the herb mayonnaise, blanch the herbs in boiling salted water until bright green (about 30 seconds), refresh in iced water, strain thoroughly and squeeze out excess water. Process the herbs, egg yolks, vinegar and mustard in a food processor until well combined, then, with the motor running, add the grapeseed oil in a thin steady stream until the mixture emulsifies. Season and adjust consistency with lime juice and zest. Set aside.
Heat the vegetable oil in a deep-fryer or large, heavy-based saucepan to 170°C (325°F) or until a cube of bread dropped into the oil turns brown in 20 seconds. Cook the croquettes in batches until brown and crisp. Place on paper towel to drain, then serve hot with the herb mayonnaise.
© 2014 All rights reserved. Published by Murdoch Books.