Ingredients
- 1 Leg Duck Confit, finely diced/ cut into small pieces
- 2 cup plus 2 Tbsp. separated
- 3 Tbsp. Butter
- ½ Yellow Onion, Finely Diced
- ½ Cup Flour
- 1 ½ Cup Whole Milk
- ½ tsp. Nutmeg
- 1 tsp. Salt
- 2 Eggs
- 1 Cup Breadcrumbs
Direction
- Heat 2 Tbsp. Olive oil and 3 Tbsp. Butter in saucepan over medium heat. Add onion.
- Whisk in Flour and stir constantly for 1 minute.
- Slowly add in milk while continuing to stir constantly for about 2 minutes.
- Add salt, nutmeg and Duck Confit and stir for 2 more minutes until the dough thickens.
- Transfer mixture to a casserole pan and refrigerate for at least 2 hours or overnight.
- Cover your hands in flour and separate dough out and roll into 2 inch logs.
- Whisk Eggs in a bowl and place breadcrumbs in a shallow dish. Coat each croquette in egg then in breadcrumbs.
- Fry croquettes until golden brown in 2 cups of olive oil in a small Dutch oven at 375 degrees F. Drain excess oil on a paper towel lined plate and serve immediately.