Spicy Duck Confit Croquettes with Apricot-Chili Glaze

Instructions

1. 1

   Preheat oven to 300°F (150°C). Place duck legs in a small oven-safe dish. Cover completely with duck fat, ensuring the legs are submerged. Add salt, peppercorns, crushed garlic cloves, and thyme sprigs. Cover the dish tightly with aluminum foil.

2. 2

   Bake for 2 to 2.5 hours, or until the duck meat is very tender and easily pulls away from the bone. Let cool slightly in the fat, then remove duck legs and shred the meat, discarding bones and skin. Strain the duck fat into a clean container and reserve for other uses.

   ~150 min
3. 3

   In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Remove from heat.

   ~8 min
4. 4

   Stir the shredded duck confit, nutmeg, and cayenne pepper into the thickened milk mixture. Season with a little salt and pepper if needed. Allow to cool for about 15 minutes.

   ~15 min
5. 5

   Whisk the egg yolks into the cooled duck mixture until well combined. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to firm up.

   ~60 min
6. 6

   Prepare an assembly line: one shallow dish with flour, one with beaten eggs (not listed, but implied for breading), and one with panko breadcrumbs. Take spoonfuls of the duck mixture and roll them into small balls or log shapes. Coat each croquette first in flour, then in beaten egg (optional, for better adhesion), and finally in panko breadcrumbs, pressing gently to adhere.

   ~20 min
7. 7

   Place the breaded croquettes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them hold their shape during frying. Meanwhile, prepare the glaze.

   ~30 min
8. 8

   In a small saucepan, combine apricot jam, chili flakes, rice vinegar, and honey. Heat over medium-low heat, stirring until the jam is melted and the mixture is smooth. Simmer for 5 minutes, then remove from heat.

   ~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, turning occasionally, until golden brown and heated through, about 3-4 minutes per batch. Do not overcrowd the pan.

   ~12 min
10. 10

    Remove croquettes with a slotted spoon and drain on paper towels. Serve immediately, drizzled with the apricot-chili glaze.

    ~2 min