Ingredients
- 4 Duck Leg Confit , Defrosted
- 2 Cups Mashed Potatoes
- ¼ Cup Parmesan
- 4 Garlic Cloves, Minced
- ¼ Cup Chopped Parsley
- Salt and Pepper to Taste
- 2 Eggs
- 2 Cups Panko
- ½ Cup Flour
- Garlic Aioli for Garnish
Direction
- Shred Duck Leg Confit from the bones.
- In a large bowl, combine the duck confit meat, any excess fat from the confit bag, mashed potatoes, parmesan, garlic, and parsley. Season with salt and pepper to taste and mix well until combined.
- Scoop into 2 oz. portions and roll into balls. Chill for 30 minutes (or make in advance before service and hold).
- Beat the eggs in a bowl. Roll croquettes in flour, dip croquettes in egg wash then roll in panko, coating evenly.
- Deep fry at 350 for 2-3 minutes until golden brown. Plate with a smear of garlic aioli and add parsley for garnish on top. Serve immediately.