Duck Croquettes Recipe

Prepare duck

If not already done, remove skin and bones from cooked duck legs or breast. Shred meat finely with two forks and measure 2 cups. Pat lightly with paper towel to remove excess fat.

Cook aromatics

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Make roux and béchamel

Stir in 3 tbs flour to the butter and aromatics and cook 1–2 minutes, stirring constantly, to remove the raw flour taste. Gradually whisk in 1 cup whole milk until smooth. Cook, stirring, until thickened to a soft paste (2–4 minutes).

Finish filling

Stir the shredded duck into the thickened sauce. Add 1 tsp Dijon mustard, 2 tbs chopped parsley, 1 tsp cayenne, 1 tsp smoked paprika, 1 tsp Kosher salt, and 1/2 tsp black pepper. Mix thoroughly and taste; adjust seasoning. Cook 1–2 minutes to marry flavors, then transfer to a shallow dish and chill in the refrigerator until firm, at least 1 hour (or 20–30 minutes in freezer for faster setting).

Shape croquettes

When filling is firm, portion into 12 even croquettes (about 2 tbsp filling each) and shape into small cylinders or ovals with lightly oiled or wet hands for smooth surfaces.

Set up breading station

Place 1 cup flour in a shallow dish, beat 2 large eggs in a second dish, and place 1.5 cups breadcrumbs in a third dish.

Dredge croquettes

Lightly dredge each croquette in flour, shaking off excess, dip in beaten egg, then coat evenly in breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step once more.

Fry croquettes

Pour about 1 cup vegetable oil into a large skillet (enough to come about 1/4–1/2" up the side) and heat over medium until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in ~30 seconds. Fry croquettes in batches, 3–4 at a time, turning gently, until golden brown and heated through, about 2–3 minutes per side. Maintain temperature and do not overcrowd the pan. Transfer to a paper towel–lined rack to drain and keep warm in a low (200°F / 95°C) oven if needed.

While croquettes chill or fry, make the Cajun mayo by whisking together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp Cajun seasoning, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve.

Arrange warm croquettes on a platter, spoon or pipe small dollops of Cajun mayo alongside or serve in a ramekin. Sprinkle sliced chives over croquettes and add lemon wedges for squeezing. Serve immediately.