Shredded Duck And Palusami Croquettes Recipe

Prep

Finely shred any remaining fat from the cooked duck and discard large pieces of skin. Finely chop the palusami so it blends smoothly with the shredded duck. Dice onion, mince garlic and chilli, and grate the ginger.

Heat a tablespoon of neutral oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add garlic, ginger and chopped chilli and cook 30–45 seconds until fragrant.

Add shredded duck and chopped palusami to the skillet. Stir to combine and break up any large clumps. Cook 2–3 minutes to warm through.

Stir in soy sauce, fish sauce, brown sugar, lime juice and toasted sesame oil. Cook 1–2 minutes until liquids mostly evaporate and flavors concentrate. Season with black pepper. Taste and adjust salt (use soy/fish sauce) or acidity (add more lime) as needed.

Remove from heat and fold in chopped cilantro and sliced scallions. Transfer mixture to a shallow tray and let cool to room temperature, then chill 20–30 minutes until firm enough to shape.

Set up a coating station with three shallow bowls: 1) flour mixed with 1/2 tsp kosher salt, 2) beaten egg with 1 tablespoon cold water, 3) panko (and dry breadcrumbs if using).

Spoon the chilled duck and palusami mixture and form into 18–22 small croquettes (bite-size, about 1 to 1.5 tablespoons of mixture each) or 10–12 larger croquettes. Press firmly so they hold shape; slightly flatten into oval patties for even frying.

Dredge each croquette in flour, shaking off excess, then dip into the egg wash, then press into panko until well coated. For a thicker crust, press into fine breadcrumbs first then panko.

Place breaded croquettes on a tray and chill 10–15 minutes to set the coating before frying. This helps prevent them from falling apart.

Pour neutral oil into a medium skillet or heavy-bottomed pot to a depth of about 1 inch (enough for shallow frying) and heat to 350°F (175°C). If you don't have a thermometer, test with a pinch of breadcrumbs — it should sizzle immediately and brown within ~30 seconds.

Fry croquettes in batches (do not overcrowd) for 2–3 minutes per side for small croquettes, or 3–4 minutes for larger ones, until golden brown and crisp. Turn carefully with a spatula or tongs. Internal temperature should be hot and filling warmed through.

Transfer fried croquettes to a wire rack over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if holding before serving.

Whisk together mayonnaise, smoked paprika, lemon juice, grated garlic, soy sauce and honey. Season with black pepper and taste; adjust lemon or honey to balance. Chill until ready to serve. Aioli can be made a day ahead; bring to room temperature before serving.

Place croquettes on a serving platter. Spoon a small dab of smoked aioli onto each croquette or serve aioli in a small bowl for dipping.

Top each croquette with a scant 1/4 teaspoon of chilli crisp or serve chilli crisp on the side for guests to add. Garnish with micro cilantro or small herb leaves and offer lime wedges to squeeze over just before eating.

Serve immediately while hot and crisp. Leftover croquettes can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.