Oriental Croquettes
from Everyday Gourmet with Justine Schofield
Ingredients
2 Luv-a-Duck Slow Cooked Oriental Duck Legs (or 2 cups of shredded duck meat)
1 tsp 5 spice
Pinch of chilli powder
¼ bunch of garlic chives
1 tblsp hoisin
1 tblsp egg white
Coating
2 eggs, separated
¾ cup flour
2 cups of panko breadcrumbs
¾ cup homemade* mayonnaise:
2 egg yolks
1 cup grapeseed oil
1 tsp mustard
2 tblsp yuzu juice (or lemon juice)
2 lebanese cucumbers, cut into 2cm disks.
*Homemade mayonnaise can be replaced with good quality store-bought mayonnaise.
Method
- Pre-heat the oven to 180°C.
- Remove oriental duck legs from bag and place onto a lined tray or dish, skin side up. Bake for 20 minutes or until heated through. Shred the meat off the bone and place in the bowl along with the 5 spice, chilli, garlic chives, one of the egg yolks, a tablespoon of egg white and hoisin sauce.
- Portion mix into 30g pieces and roll into balls. In three separate bowls; make a small production line with the flour in one bowl, egg whites and a dash of water whisked with a fork in another and the breadcrumbs. Press down on croquettes to form a patty shape. Chill in the freezer for 1 hour.
- Heat vegetable oil to 170°c in a deep fryer or pot. Gently lower batches of croquettes into the hot oil and cook until golden brown. Drain on some paper towel and season with a touch of salt
- For the mayonnaise mix the ingredients together.
- Place the duck croquettes on each cucumber disk and put a dollop of the mayonnaise on top.