Lavender-Honey Duck Confit Croquettes with Raspberry Coulis

Instructions

1. 1

   Place duck legs in a large pot and cover with duck fat. Add dried lavender, honey, salt, and pepper. Ensure the duck is fully submerged.

2. 2

   Preheat oven to 300°F (150°C). Cover the pot and place in the oven. Cook for 2.5 to 3 hours, or until the duck is very tender and easily pulls away from the bone.

   ~180 min
3. 3

   Remove duck legs from the fat (reserve the fat for other uses). Let cool slightly. Shred the duck meat, discarding bones and skin. Chop the shredded duck finely.

   ~15 min
4. 4

   In a mixing bowl, combine the shredded duck with 2 tablespoons of reserved duck fat (melted). Form the mixture into small croquette shapes (about 1.5 inches long).

   ~10 min
5. 5

   Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs.

   ~5 min
6. 6

   Dip each croquette first in flour, then in egg, and finally coat thoroughly with panko breadcrumbs. Place on a parchment-lined baking tray.

   ~10 min
7. 7

   Chill the croquettes in the refrigerator for at least 30 minutes to help them hold their shape during frying.

   ~30 min
8. 8

   While croquettes are chilling, prepare the raspberry coulis. In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 8-10 minutes. Strain the coulis through a fine-mesh sieve to remove seeds.

   ~15 min
9. 9

   Heat vegetable oil in a frying pan to 350°F (175°C) using a thermometer. Carefully fry the croquettes in batches, about 3-4 minutes per side, until golden brown and heated through. Do not overcrowd the pan.

   ~10 min
10. 10

    Remove croquettes with a slotted spoon and drain on paper towels. Serve hot with the raspberry coulis.