Lavender and Honey Duck Confit Croquettes
Tender, slow-cooked duck confit is shredded and mixed with a subtle hint of lavender and sweet honey. This savory mixture is then enveloped in a crispy, golden croquette coating, offering a delightful contrast of textures and elegant flavors.
Prep Time
180 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Rinse duck legs and pat thoroughly dry with paper towels. Season generously with kosher salt and black peppercorns. Place duck legs in a large pot or oven-safe dish. Tuck in thyme sprigs and lavender buds around the duck.
~5 min - 3
Melt duck fat in a small saucepan over low heat. Pour the melted duck fat over the duck legs, ensuring they are completely submerged. If needed, add more duck fat or a neutral oil to cover.
~5 min - 4
Cover the pot or dish tightly with a lid or foil. Transfer to the preheated oven and cook for 2.5 to 3 hours, or until the duck is very tender and falling off the bone.
~150 min - 5
Carefully remove the duck legs from the fat using a slotted spoon. Reserve the duck fat for other uses. Let the duck cool slightly.
~10 min - 6
Once cool enough to handle, shred the duck meat, discarding bones and skin. In a mixing bowl, combine the shredded duck with the honey. Mix well to ensure the honey is evenly distributed.
~5 min - 7
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. Form the duck mixture into small croquettes (about 1.5-inch oval shapes).
~10 min - 8
Dip each croquette first in flour, shaking off excess. Then dip in the beaten eggs, letting any excess drip off. Finally, coat thoroughly in panko breadcrumbs, pressing gently to adhere.
~15 min - 9
Place the breaded croquettes on a baking tray lined with parchment paper. You can refrigerate them for at least 30 minutes to help them firm up before frying, or fry immediately.
~30 min - 10
Heat about 2 inches of vegetable oil in a frying pan over medium-high heat until it reaches 350°F (175°C). Carefully add the croquettes in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and heated through.
~10 min - 11
Remove croquettes from the hot oil with a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately.
~2 min
Tips
- The reserved duck fat is liquid gold! Strain it, cool it, and store it in the refrigerator for future cooking, like roasting potatoes.
- For best results and easier handling, chilling the formed croquettes in the freezer for 15-20 minutes before breading and frying will help them maintain their shape.
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