Treat your friends to these slow cooked duck croquettes with a yummy plum sauce and they might enter you for the next season of MasterChef!
Recipe: Duck croquettes with plum sauce
Makes 30 croquettes
For the slow cooked duck
1 whole duck
Salt and Pepper
1 Onion, quartered
3 cloves garlic, sliced
2 carrots, chopped
1 stalk celery
4 bay leaves
2 whole tomato chopped
2 plums, stoned and chopped
1 had full fresh cherries, whole- or frozen cherries. Pitted
1 cup Pinot noir
2 cup brown chicken stock
3 sprigs Thyme
Pre heat your oven to 160°C
Season the duck with salt and pepper
Place the duck along with the rest of the ingredients inside a deep roasting tray.
Cover with foil and cook in the oven for 2-2 ½ hours. Check the duck every hour and a half to make sure there is enough moisture and whether it is soft. The meat should pull off the bone using a fork.
Remove the duck from the stock and leave to cool slightly. Strain the stock through a fine sieve and leave aside for later.
Pick the duck meat from the bones and flake to a fine thread. Chop the skins very fine and mix together with the meat.
Now that you have the picked meat and strained the stock, you can start with the croquette mixture.
For the croquettes
1/2 onion, chopped fine
500ml Duck stock
400g Picked duck
30ml red wine vinegar
100g grated mozzarella
50g dried cranberries
Melt the butter in a sauce pan over moderate heat. Add the onion and sauté for 2 minutes until tender.
Add the flour and incorporate. Remove the pot from the heat and whisk in the stock, a little at a time to prevent lumps from forming.
Place the pot back onto the stove and cook until thick. Cook for 5 minutes at a high temperature, stirring constantly to prevent it from burning.
Add the duck, vinegar, cheese, and cranberries and mix well to incorporate.
Pour the mixture out from the pot and into a tray, place the tray I the fridge to cool the mixture down for roughly 1 hour.
Once the mixture has cooled down, it will firm up enough to roll into 20g balls.
Once you have rolled the entire mixture, coat the balls in flour then eggs and followed by bread crumbs.
If the balls become too soft, place them in the fridge again and give them a second coating of eggs and bread crumbs.
Place the balls into the deep fryer and fry until golden brown.
Serve on top of a plum puree.
For the plum puree
4 plums, removed from their stones and cut into large chunks
2tbsp cold butter
2tbsp brown sugar
60ml pinot noir Chardonnay
Place the plums in pot along with the butter, sugar, wine and salt.
Cover with a lid and cook over medium heat until the plums have cooked to a puree.
Place the plums in a food processor and bend to a smooth puree. Serve warm.
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