Lavender-Infused Duck Confit Croquettes with Fig Compote

Instructions

1. 1

   Season duck legs generously with salt and crushed black peppercorns. Place duck legs in a large pot and cover with duck fat and dried lavender. Ensure duck legs are fully submerged.

2. 2

   Cook on the stovetop over very low heat until the duck is tender, about 2-3 hours. Alternatively, place in an oven at 300°F (150°C) for the same duration. The duck should be easily pulled apart with a fork.

   ~180 min
3. 3

   Remove duck legs from the fat using a slotted spoon. Reserve the duck fat. Discard the lavender. Once cool enough to handle, shred the duck meat, discarding skin and bones.

   ~20 min
4. 4

   In a mixing bowl, combine the shredded duck meat with 2-3 tablespoons of the reserved duck fat to bind it together. Season with salt and pepper to taste.

   ~5 min
5. 5

   Form the duck mixture into small croquettes, about 1.5 inches long. Place them on a baking tray lined with parchment paper and chill in the refrigerator for at least 1 hour to firm up.

   ~70 min
6. 6

   Prepare the fig compote: Wash and quarter the figs. In a small saucepan, combine figs, red wine, honey, and balsamic vinegar. Cook over medium heat, stirring occasionally, until the figs have softened and the liquid has thickened into a compote, about 15-20 minutes.

   ~20 min
7. 7

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

8. 8

   Roll each chilled croquette first in flour, then dip in beaten egg, and finally coat generously in panko breadcrumbs. Ensure they are well-coated.

   ~10 min
9. 9

   Heat vegetable oil in a frying pan over medium-high heat to about 350°F (175°C). Carefully fry the croquettes in batches until golden brown and heated through, about 3-4 minutes per side.

   ~15 min
10. 10

    Remove croquettes with a slotted spoon and drain on paper towels. Serve hot with the fig compote.

    ~2 min