Appetizer
Croquetas with Duck Confit
For 4 servings
Prep time: 40 minutes
Medium
A perfect bite-sized appetizer. Crispy golden croquetas filled with creamy béchamel and tender duck magret confit.
Ingredients
For the filling:
| 1 piece | Duck magret confit, shredded |
| 40 g | Butter |
| 40 g | All-purpose flour |
| 250 ml | Milk |
| 1 small | Onion, finely chopped |
| 1 clove | Garlic, minced |
| Pinch | Nutmeg (optional) |
| To taste | Salt & black pepper |
For coating:
| 1/2 cup | All-purpose flour |
| 2 | Eggs, beaten |
| 1 cup | Breadcrumbs (panko or fine) |
For frying:
| As needed | Neutral oil (sunflower or canola) |
Products from this recipe
Preparation
Prepare the duck filling
- Shred the duck magret confit finely, removing any skin and excess fat.
- In a pan, melt butter and sauté the onion until soft and translucent.
- Add garlic and cook for another 30 seconds.
- Stir in flour and cook 1 minute to form a roux.
- Gradually pour in the milk while stirring until smooth and thick.
- Add shredded duck, nutmeg, salt, and pepper.
- Cook for 2–3 minutes until the mixture forms a soft paste that pulls away from the pan.
- Let cool completely, then refrigerate for 1 hour to firm up.
1. Shape and coat
- Once firm, take small portions of the mixture and shape into cylinders or balls (about 3–4 cm).
- Roll each croqueta in flour, then dip in beaten egg, then coat with breadcrumbs.
- Place on a tray and refrigerate again for 15–20 minutes before frying.
2. Fry
- Heat oil to 175°C (350°F).
- Fry the croquetas in small batches for 2–3 minutes until golden brown.
- Drain on paper towels.
3. Serve
- Serve hot with aioli, mustard dip, or a light berry chutney.
- Crispy on the outside, creamy and flavorful inside.
4. Chef’s note
- For extra richness, mix a little duck fat into the béchamel.
- These croquetas can be prepped in advance and frozen before frying.
