Ingredients
- 2 large Russet Potatoes
- 1 Egg Yolk
- 4 oz Pecorino Romano Cheese
- 3 oz Heavy Cream
- Nutmeg, pinch
- 6 oz Maple Leaf Farms Pulled Duck Leg Meat
- Salt and Pepper, to taste
- Flour, as needed
- 4 Eggs, beaten
- Panko Breadcrumbs, seasoned, as needed
- Oil for frying
- 2 Tbsp Butter
- 1/2 cup Shallots, diced
- 1 quart Fresh Peas
- 2 oz Cream
- 4 sprigs Fresh Thyme, stems removed and leaves chopped
- 4 sprigs Fresh Tarragon, stems removed and leaves chopped
- Vegetable Stock, as needed
- 1 cup Demi Sauce, optional
- 4-6 Baby Carrots
- 1 1/2 cups Brown Beech Mushrooms
- Pea Greens, garnish
- Fresh Mint, garnish
Direction
- Bring a pot of salted water to boil enough to cover potatoes. Cook for 45 minutes or until potatoes are fork-tender.
- To shape the potatoes into croquettes place potato mixture into a plastic piping bag and pipe cylinders 1x3 inches on a cutting board.
- Preheat fryer for the croquettes.
- Gather ingredients for breading procedure: flour eggs and bread crumbs. One at a time coat potato cylinders in flour then eggs then bread crumbs.
- Fry croquettes until golden brown. Place aside to drain oil.
- Place butter in saucepot and sweat the shallots. Add fresh peas and cook till tender. Then add cream fresh thyme and tarragon. Season to taste with salt and pepper.
- Puree peas in a blender. May need to add hot vegetable stock if puree is too thick. Hold warm until service. Heat up cup of demi sauce if desired.
- Blanch baby carrots and shock in ice water. Then sauté carrots with beech mushrooms in butter and season.
- Plating: Spoon a pool of pea puree on plate. Place a few carrots and mushrooms on top of puree. Place three croquettes on top. Garnish with pea greens and sliced mint. Spoon demi sauce around croquettes if desired.