Maple Leaf Farms Pulled Duck & Membrillo Croquettes

Finalist 2015 Chef Recipe Contest, Executive Corporate Chef Michael Brunson, Tapeo Restaurant & Tapas Bar, Boston, MA


Serving Size {40 servings}


Croquette Mixture:
5 1/2 lbs Idaho Potatoes, peeled, rough chop
4 qts Water
4 Tbsp Kosher Salt
1 lb Wheat Flour, sifted
1 lb Clarified Butter, melted
8 cups Milk 2%
1 cup Duck Demi-Glace
10 lbs Maple Leaf Farms Fully Cooked Pulled Duck Meat
5 Tbsp Parsley (dry)
1 tsp Nutmeg
2 tsp Coriander
1 Tbsp Black Pepper
2 tsp Cumin
2 tsp Pimenton de la Vera (spicy smoked paprika)
1 tsp Cayenne Pepper
2 Tbsp Kosher Salt
6 cups Wheat Flour, sifted
5 Tbsp Baking Powder, sifted
2 lbs Membrillo (Natural Quince Paste), cut into medium dice 1/2 inch
Baking Spray, enough to coat
Flour for dusting, enough to coat

White Tempura:
3/4 cup Wheat Flour
11 oz Water (lukewarm)
1 Tbsp Pressed Yeast
1 tsp Sugar
1 tsp Salt



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Croquette Mixture:
1. Bring potatoes to a boil in 4 quarts of water with 4 tablespoons Kosher salt.
2. Boil until soft, drain water completely, and run dry potatoes through potato ricer and set aside.
3. Using a large rondo, melt clarified butter (1lb) and fold in the flour (1lb) to prepare the blond roux.
4. Once the roux is blond in color, slowly add the milk and duck demi-glace.
5. Bring to a low simmer, whisking often or until smooth.
6. Add the milled potatoes and remove from the heat completely.
7. Add the parsley, nutmeg, coriander, black pepper, cumin, Pimenton de la Vera, cayenne pepper and the remaining Kosher salt.
8. Incorporate completely.
9. Slowly add the baking powder and the remaining flour.
10. Lightly fold in the pulled duck meat. Be gentle!
11. Once mixture is finished, portion into croquette-sized shapes and lay onto sheet tray.
12. Push a finger into the center of each croquette and add one square of the membrillo.
13. Close the croquette, dust in flour, and lay onto parchment-lined sheet trays with baking spray. Freeze to hold shape.
14. Dip into white tempura batter and fry in oil at 347 degrees F until golden brown on outside and soft and melty in the center.

White Tempura:
1. Dilute the yeast in the lukewarm water.
2. Whisk the flour and the water with yeast together, until smooth.
3. Add the sugar and salt.
4. Cover with plastic wrap and allow to ferment for 12 hours at 36 degrees F.

Be sure to drain excess oil from croquettes on a towel before plating.

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