Duck Croquettes* Recipe

SNACKS

1. 1

   Prepare the Eggplant Purée

   Slice the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil and sprinkle with salt. Roast in a preheated oven at 400°F (200°C) for about 30-40 minutes or until tender. Once cooled, scoop out the flesh and blend until smooth. Set aside.

2. 2

   Cook the Duck Meat

   In a skillet over medium heat, cook the duck meat until fully cooked and tender. Allow it to cool, and then shred it into small pieces.

3. 3

   Mix the Filling

   In a large bowl, combine the shredded duck meat, roasted eggplant purée, diced provolone cheese, chopped garlic, chopped green onions, kimchi, lemon juice, salt, and black pepper. Stir well to combine all ingredients.

4. 4

   Prepare the Coating

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

5. 5

   Form the Croquettes

   Take a portion of the filling mixture (about 2 tablespoons) and shape it into a small oval or round croquette. Dip each croquette first in flour, then in the beaten eggs, and finally coat with breadcrumbs. Repeat until all the mixture is used.

6. 6

   Fry the Croquettes

   In a deep skillet or fryer, heat the oil over medium-high heat. Carefully add the croquettes in batches, frying until golden brown and crispy on all sides, approximately 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

7. 7

   Serve

   Serve hot with additional kimchi or your choice of dipping sauce.