Preparation
- Duck legs – Pick all the meat off the bones, being extra careful to put any bones or knuckle in the bin
- Spring onions – finely slice 1mm thick on a diagonal angle
- Chives – Finely slice as thin as possible
- Pane – in three separate bowls 1) flour 2) bread crumbs 3) egg and milk mix with a folk
- Deep fat fryer – pre heat to 170°c
Salad Preparation
- Baby gem – Shred and wash
- Carrot – peel, top and tail, slice into thin strips, cut into matchstick size pieces
- spring onion – Top and tail, remove outside leaves, slice on an angle 1 mm thick
- Cucumber – Top and tail, slice down the middle, with the teaspoon scrape out the seeds, slice 1mm thick
- Sesame seeds – toast in a frying pan over medium flame until golden, remove and allow to cool
Method
- Place the mash potato, picked duck meat, spring onion, five spice, chives and garlic into the a mixing bowl
- Mix together until it is all consistently mixed and evenly distributed
- Shape into 40 gram sausages and refrigerate for 1 hour (refrigerating is not essential but will help them firm up and hold there shape
- For the Pane try to keep one hand dry for the flour and bread crumbs and one hand wet for the egg mixture
- Place in the flour and roll around a few at a time
- dust off any excess flour and place in the egg mixture
- Lift out and drip dry any excess mixture
- Place in the bread crumbs and roll around until completely covered
- Repeat the process with all the croquettes
- Place on a tray lined with baking paper, cover with cling film and refrigerate
Service
- Place 3 croquettes per portion into the fryer basket and gently drop them into the fryer
- Cook until golden, remove from the fryer and allow to drip dry
- In the mixing bowl mix 1 portion of the carrot, sesame seeds, cucumber, spring onion and baby gem with the rapeseed oil
- On a serving plate place a ramekin of chilli jam and the salad
- Place the croquettes in the middle
- Ready to serve