Lavender-Infused Duck Confit Croquettes with Orange-Saffron Aioli

Instructions

1. 1

   Preheat oven to 300°F (150°C).

2. 2

   In a small saucepan, gently heat the duck fat with the culinary lavender buds for about 5 minutes, until fragrant. Do not boil. Strain the infused duck fat through a fine-mesh sieve into a small bowl, discarding the lavender.

   ~10 min
3. 3

   Season the duck legs generously with salt and black pepper. Place the duck legs in an oven-safe dish or small pot. Pour the warm, lavender-infused duck fat over the duck legs, ensuring they are fully submerged. Cover tightly with a lid or aluminum foil.

   ~5 min
4. 4

   Cook in the preheated oven for 2 to 2.5 hours, or until the duck meat is very tender and easily pulls away from the bone.

   ~150 min
5. 5

   Once cooked, remove the duck legs from the fat. Let them cool slightly. Remove and discard the bones and skin. Shred the duck meat using two forks. Set aside.

   ~15 min
6. 6

   In a mixing bowl, combine the shredded duck confit with 2 tablespoons of the reserved duck fat (from the confit process). Mix well until the meat is moist. If the mixture seems too loose, you can chill it in the refrigerator for 30 minutes to firm up.

   ~5 min
7. 7

   Form the duck mixture into small, bite-sized croquettes (about 1.5 inches in diameter). You can use a small ice cream scoop or your hands.

   ~10 min
8. 8

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

9. 9

   Gently roll each croquette first in flour, shaking off excess, then dip in the beaten eggs, letting excess drip off, and finally coat generously with panko breadcrumbs. Place the breaded croquettes on a plate and refrigerate for at least 30 minutes to help them hold their shape.

   ~5 min
10. 10

    While the croquettes chill, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic clove, saffron threads (let them steep in a teaspoon of warm water for 5 minutes first if desired), orange zest, and lemon juice. Season with a pinch of salt.

    ~10 min
11. 11

    Heat about 3 inches of duck fat or neutral oil in a deep fryer or a heavy-bottomed saucepan to 350°F (175°C). Use a thermometer to monitor the temperature.

    ~5 min
12. 12

    Carefully fry the croquettes in batches, about 4-6 at a time, for 2-3 minutes, or until golden brown and crispy. Do not overcrowd the fryer. Use a slotted spoon to remove the croquettes and drain them on paper towels.

    ~10 min
13. 13

    Serve the warm, crispy croquettes immediately with the orange-saffron aioli and a sprinkle of fresh parsley.