Duck Confit Croquettes

Name: Duck Confit Croquettes
Yield: Serves 6–10
Cuisine: France
Ingredients: 45 g (1½ oz/½ bunch) coriander (cilantro); 1 lime, juice and finely grated zest; 25 g (1 oz/1 bunch) dill; 2 tablespoons white wine vinegar; 75 g (2½ oz/½ bunch) flat-leaf (Italian) parsley; vegetable oil, for deep-frying; breadcrumbs, for coating; 150 ml (5 fl oz) grapeseed oil; plain (all-purpose) flour, for dusting; 2 eggs; 100 g (3½ oz) foie gras, chopped; 1 teaspoon finely chopped chives; 250 ml (9 fl oz/1 cup) whipped cream; 2 tablespoons olive oil; 100 g (3½ oz) button mushrooms; 2 confit duck legs, approximately 600 g (1 lb 5 oz); 2 teaspoons finely chopped French shallots; 2 egg yolks; ½ teaspoon dijon mustard

Preparation info

Serves
6–10

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

2 confit duck legs, approximately 600 g (1 lb 5 oz)

Europe
France
Starter
Mediterranean

Method

Preheat the oven to 210°C 415°F/Gas 6–7. Warm the duck legs in the oven for 2–3 minutes. Remove the skin and finely julienne, t