Duck A L'orange Croquettes Recipe

Prepare duck meat

If using whole roasted duck or confit, remove skin and bones, then shred the meat finely with two forks. Measure 2 cups shredded. Set aside.

Make roux and bind

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs finely chopped shallot and sauté 1–2 minutes until softened but not browned. Stir in 3 tbs all-purpose flour and cook, stirring, 1–2 minutes to form a blond roux.

Add stock and flavor

Gradually whisk in 1 cup duck or chicken stock until smooth. Add 1 tsp orange zest, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp chopped fresh thyme (optional). Simmer gently, stirring, until the mixture thickens, about 3–4 minutes.

Combine with shredded duck

Add the shredded duck to the thickened sauce and stir to combine thoroughly. Cook 1–2 minutes to warm through and allow flavors to meld. Remove from heat and let cool 5 minutes.

Enrich and chill mixture

Whisk together 1 cup cold whole milk and 2 egg yolks in a small bowl. Temper by whisking a few tablespoons of the warm duck mixture into the yolk mixture, then whisking that back into the saucepan. Return briefly to low heat and stir constantly until mixture thickens slightly (1–2 minutes). Remove from heat and stir in 2 tbs cold butter, cut into cubes, until incorporated. Transfer to a shallow container, cover surface with plastic wrap to prevent skin, and refrigerate until firm, at least 2 hours (or overnight).

Shape croquettes

When chilled and firm, scoop about 2 tbs (or form into small logs or rounds about 1.5 inches diameter) of the duck mixture. Roll gently to shape. Place on a tray lined with parchment and chill 15–30 minutes to firm before breading.

Bread croquettes

Set up three shallow bowls: 1) 1 cup flour, 2) 2 beaten eggs, 3) 2 cups panko breadcrumbs. Dredge each croquette first in flour (shake off excess), then in beaten egg, then coat thoroughly with panko. For an extra-crisp shell, repeat the egg and breadcrumb step for a double crust.

Fry croquettes

Heat 4 cups vegetable oil in a heavy, deep skillet or pot to 350°F (175°C). Fry croquettes in batches, without crowding, until golden brown and heated through, about 3–4 minutes per batch. Use a slotted spoon to transfer to a rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

In a small bowl combine 1 cup mayonnaise, 2 tbs fresh orange juice, 1 tsp finely grated orange zest, 1 tsp smoked paprika, 1 tsp smoked chilli or chipotle powder, 1 grated garlic clove, 1 tsp white wine or sherry vinegar, 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Whisk until smooth. If the aioli is too thick, whisk in up to 1 tsp extra virgin olive oil or a few drops of water to reach desired consistency. Taste and adjust: add more orange juice for brightness, more smoked chilli for heat, or a pinch more salt if needed. Refrigerate for at least 30 minutes to let flavors meld.

Arrange croquettes on a serving platter. Place a small bowl of orange & smoked chilli aioli alongside or pipe a small smear of aioli on each plate.

Garnish with microgreens or chopped parsley, finish with a light sprinkle of freshly ground black pepper, and serve with thin orange segments or a small orange wedge for brightness.