Lavender Honey Duck Confit Croquettes with Fig Gastrique

Instructions

1. 1

   Rinse duck legs and pat dry. In a bowl, mix salt, peppercorns, and lavender buds. Rub the mixture generously over the duck legs. Cover and refrigerate for at least 12 hours, or up to 24 hours.

   ~5 min
2. 2

   Preheat oven to 150°C (300°F). Place duck legs in a small oven-safe pot or baking dish. Pour duck fat over the duck legs, ensuring they are fully submerged. Cover tightly with parchment paper and foil.

   ~10 min
3. 3

   Confit the duck legs in the preheated oven for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. Let cool slightly in the fat.

   ~180 min
4. 4

   While duck is confiting, peel and boil potatoes until tender. Drain and mash them until smooth. Stir in the shredded duck meat (removed from bones and skin), honey, and a pinch of salt and pepper.

   ~20 min
5. 5

   Chill the duck confit and potato mixture for at least 1 hour until firm enough to shape.

   ~60 min
6. 6

   Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

   ~5 min
7. 7

   Shape the duck confit mixture into small croquettes (about 1.5 inches long). Roll each croquette in flour, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs. Place on a parchment-lined baking tray.

   ~15 min
8. 8

   In a medium saucepan, combine chopped fresh figs, red wine vinegar, and sugar. Cook over medium heat, stirring occasionally, until the figs break down and the mixture thickens into a syrupy gastrique. This should take about 10-15 minutes.

   ~15 min
9. 9

   Heat vegetable oil in a deep frying pan or pot to 180°C (350°F). Carefully fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove and drain on paper towels.

   ~15 min
10. 10

    Serve the warm croquettes immediately with the fig gastrique for dipping.