Duck Confit Croquettes

Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

  • About


  • 2 confit duck legs, approximately 600 g (1 lb 5 oz)
  • 100 g ( oz) button mushrooms
  • 2 teaspoons finely chopped French shallots
  • 2 tablespoons olive oil
  • 250 ml (9 fl oz/1 cup) whipped cream
  • 1 teaspoon finely chopped chives
  • 100 g ( oz) foie gras, chopped
  • 2 eggs
  • plain (all-purpose) flour, for dusting
  • breadcrumbs, for coating
  • vegetable oil, for deep-frying

Herb Mayonnaise

  • 75 g ( oz/½ bunch) flat-leaf (Italian) parsley
  • 45 g ( oz/½ bunch) coriander (cilantro)
  • 25 g (1 oz/1 bunch) dill
  • 2 egg yolks
  • 2 tablespoons white wine vinegar
  • ½ teaspoon dijon mustard
  • 150 ml (5 fl oz) grapeseed oil
  • 1 lime, juice and finely grated zest


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, then sweat in a small frying pan over medium heat, cooking until crisp. Remove and drain on a paper towel. Debone the legs and put the thigh meat with a small glass of water in the frying pan. Cook slowly over low heat until the liquid has evaporated. Shred the meat with a fork and set aside.

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. Cook for 2–3 minutes, then pour into a bowl and set aside. Add the shredded duck meat, skin, chives and foie gras to the mushroom mixture. Adjust seasoning to taste, cover and place in the refrigerator until cool.

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.