Lavender-Honey Duck Confit Croquettes with Cherry-Balsamic Reduction
Tender duck confit, infused with a subtle hint of lavender and honey, is shredded and encased in a crisp croquette shell. These delicate morsels are then drizzled with a rich cherry-balsamic reduction, offering a delightful balance of savory, sweet, and tangy flavors.
Prep Time
120 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large pot, combine duck legs, duck fat, dried lavender, honey, salt, and pepper. Ensure duck legs are submerged in fat. If not, add more duck fat.
~5 min - 3
Cover the pot and place it in the preheated oven. Confit the duck legs for 2-3 hours, or until the meat is very tender and easily pulls away from the bone.
~180 min - 4
Once confited, carefully remove duck legs from the fat using a slotted spoon. Reserve the duck fat for other uses.
~5 min - 5
Allow duck legs to cool slightly, then shred the meat, discarding bones and skin. Finely chop the shredded duck meat.
~15 min - 6
In a mixing bowl, combine the shredded duck meat with 1/4 cup of the reserved duck fat (melted if solidified) and season with a pinch of salt and pepper.
~5 min - 7
Shape the duck mixture into small croquettes (about 1.5 inches long).
~10 min - 8
Set up a dredging station: one bowl with flour, one bowl with beaten eggs, and one bowl with panko breadcrumbs.
~5 min - 9
Roll each croquette first in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Place breaded croquettes on a plate lined with parchment paper.
~15 min - 10
In a medium saucepan, combine cherries, balsamic vinegar, granulated sugar, and water. Bring to a simmer over medium heat.
~5 min - 11
Cook the cherry mixture for 10-15 minutes, stirring occasionally, until it thickens into a syrupy reduction.
~15 min - 12
While the reduction simmers, heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
~10 min - 13
Carefully fry the croquettes in batches for 3-5 minutes, or until golden brown and heated through. Do not overcrowd the fryer.
~15 min - 14
Remove croquettes with a slotted spoon and drain on paper towels.
~2 min - 15
Serve the duck confit croquettes warm, drizzled with the cherry-balsamic reduction.
Tips
- For best results, prepare the croquette mixture a day in advance and refrigerate. This will allow the flavors to meld and make shaping easier.
- If you don't have duck fat, you can use high-quality pork lard or even clarified butter for confiting the duck legs. Adjust cooking time accordingly.
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