Spicy Umami Duck Confit Croquettes with Lychee Glaze

Instructions

1. 1

   Shred the duck confit, discarding skin and bones. Finely chop the shallots and mince the garlic.

   ~5 min
2. 2

   In a medium saucepan, melt the butter over medium heat. Add shallots and garlic and sauté until softened, about 3 minutes. Stir in red chili flakes and cook for 30 seconds until fragrant.

   ~4 min
3. 3

   Whisk in the flour and cook for 1 minute, then gradually whisk in the milk until smooth and thickened. Cook for 2-3 minutes until it forms a thick sauce.

   ~5 min
4. 4

   Remove from heat and stir in the shredded duck confit, Worcestershire sauce, and egg yolk until well combined. Season with salt and pepper to taste.

   ~3 min
5. 5

   Chill the mixture in the refrigerator for at least 30 minutes until firm enough to shape.

   ~30 min
6. 6

   While the mixture chills, prepare the lychee glaze. In a small saucepan, combine lychees (roughly chopped if large), rice vinegar, honey, and soy sauce. Simmer over low heat for 5-7 minutes until slightly thickened. Strain if desired for a smoother glaze.

   ~10 min
7. 7

   Shape the chilled duck mixture into small croquettes (about 1 inch diameter). Roll each croquette in breadcrumbs.

   ~7 min
8. 8

   Heat vegetable oil in a frying pan over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side.

   ~6 min
9. 9

   Drain the croquettes on paper towels and arrange them on a serving plate. Drizzle generously with the lychee glaze.

   ~2 min