HOMEMADE DUCK CONFIT CROQUETTE

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

• 250g confit duck meat

• 100g flour

• 50g salted butter

• Nutmeg 

• Whole milk


PREPARATION METHOD

In a pan of at least 24cm, heat it over the heat to remove the fat from the confit. Let's shred the pieces of meat with a wooden fork. Alternatively, once the fat has been removed from the meat, it can be pounded 1-2-3.

With the meat ready, shredded or not, add a little butter to the confit fat in the pan to make the béchamel. 

If you remove the meat, add the flour and stir for a few minutes so that it cooks and loses the taste of the flour. It's time to add a little salt and ground nutmeg, which give the bechamel its flavor. 

Once the flour is cooked, add whole milk. Without rushing to add about the amount of a glass, we see that it is binding and thickening. Repeat this operation a few times until you get the desired consistency. A sign is when the dough or thick mechamel with the meat takes shape and comes out of the pan cleanly as we go along. The bottom of the pan should be clean, as if we were wiping it with a cloth. The dough will be formed and we will pour it hot into a pan or glass tray to let it rest and cool for a few hours in the fridge. 

This can be done overnight so that the cold, consistent dough is easy to handle and form into croquettes. 

Personally, I use two tablespoons to scoop out the portion of croquette that I like, releasing it into the flour, from which I then use my hands to form the croquette, passing it through the egg and breadcrumbs. 


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