Duck A L'orange Croquette Recipe

Prepare shredded duck

If not already cooked, roast duck at 375°F (190°C) until done and cool; remove skin and shred or finely chop meat. Measure 2 cups packed shredded duck. Trim excess fat; reserve a tablespoon if desired for flavor.

Make a roux-based binding

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add 3 tbs flour and cook, stirring, for 1–2 minutes until it smells lightly nutty but not browned (blond roux). Gradually whisk in 1 cup duck or chicken stock until smooth and slightly thickened, 2–3 minutes.

Combine with duck and flavor

Reduce heat to low. Stir the shredded duck into the thickened sauce. Add 1 tsp finely grated orange zest, 2 tbs fresh orange juice, 1 tsp chopped thyme, 1 tsp sea salt, and 1/2 tsp black pepper. Stir to combine and cook for 1–2 minutes so flavors marry. If mixture seems loose, simmer gently until it holds together when pressed (1–3 minutes).

Finish and chill

Off heat, stir in 2 tbs cold cubed butter, a little at a time, until incorporated for silkiness. Transfer the duck mixture to a shallow dish, press into an even layer, cover with plastic wrap directly on surface to prevent skin forming, and chill in refrigerator until firm, at least 1 hour (or up to overnight). Chilling is essential for shaping croquettes.

Shape croquettes

Set up a dredging station with (1) 1/2 cup flour, (2) 2 beaten eggs, (3) 1 cup panko breadcrumbs. Using wet hands or scoops, form the chilled duck mixture into 12 small logs or rounds (about 1 1/4–1 1/2 inches wide). Lightly dust each croquette in flour, shake off excess, dip in beaten egg, then coat evenly with panko. Place on a tray and chill 15–20 minutes to set coating.

Cook croquettes

Pour about 1 cup neutral oil into a heavy skillet to reach about 1/4–1/2 inch depth. Heat over medium until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds. Fry croquettes in batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat to maintain 325–350°F (160–175°C). Transfer cooked croquettes to a wire rack or paper towel-lined plate. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining batches.

Quick aioli (using mayonnaise)

In a small bowl, combine 1/2 cup mayonnaise, 1 tbs fresh orange juice, 1/2 tsp grated orange zest, 1/2 tsp smoked paprika, 1/2 tsp minced smoked chilli (chipotle or smoked chilli paste), 1/2 tsp grated garlic, 1/2 tsp lemon juice, 1/4 tsp sea salt and a pinch of black pepper. Whisk until smooth. Taste and adjust acidity or smokiness. Chill at least 15 minutes for flavors to meld.

Optional: make emulsion-style aioli

If making from scratch, whisk 1 egg yolk with 1/2 tsp lemon juice in a bowl. Whisk in 1 tbs neutral oil drop by drop until emulsified, then whisk in remaining oil tablespoon by tablespoon until thick (or use a blender on low). Stir in orange juice, zest, smoked paprika, minced smoked chilli, garlic, salt and pepper. Chill before serving.

Plate 3–4 warm croquettes per person. Spoon a small pool of orange & smoked chilli aioli beside or under each croquette. Garnish with microgreens or chopped chives and a light dusting of extra orange zest. Serve with optional lemon or orange wedge for guests who want extra brightness.