Lavender & Honey Glazed Duck Confit Croquettes

Instructions

1. 1

   Shred the meat from the duck leg confit, discarding skin and bones. Chop finely.

   ~10 min
2. 2

   In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly.

   ~2 min
3. 3

   Gradually whisk in the milk until smooth. Add the lavender buds, salt, and pepper. Cook, stirring, until the mixture thickens to a pastry cream consistency, about 5-7 minutes.

   ~7 min
4. 4

   Remove from heat and stir in the shredded duck meat. Transfer the mixture to a bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours, or until firm.

   ~10 min
5. 5

   Prepare a breading station: one bowl with whisked eggs, another with breadcrumbs.

   ~5 min
6. 6

   Scoop out portions of the chilled duck mixture and roll them into small croquettes (about 1.5 inches long).

   ~15 min
7. 7

   Coat each croquette first in the beaten eggs, then roll in the breadcrumbs, ensuring full coverage. Place on a parchment-lined baking tray.

   ~10 min
8. 8

   Heat the oil or duck fat in a frying pan to 350°F (175°C).

9. 9

   Carefully fry the croquettes in batches until golden brown and heated through, about 3-4 minutes per batch. Use a slotted spoon to remove them and drain on paper towels.

   ~15 min
10. 10

    While the croquettes are still warm, lightly brush them with honey.

    ~2 min
11. 11

    Serve immediately, garnished with fresh thyme sprigs.

    ~1 min