Duck and lentil croquettes
Creation by Wouter Berghuis, Cheval Blanc restaurant, Heemstede, the Netherlands.
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Ingredients
|
200 |
g |
black lentils |
|
450 |
g |
poultry bouillon |
|
175 |
g |
duck gizzard confit |
|
100 |
g |
farmed duck leg confit |
|
125 |
g |
marinated duck liver |
|
50 |
g |
shallot, finely diced |
|
10 |
g |
ginger, finely chopped |
|
10 |
g |
garlic, finely diced |
|
4 |
g |
red chilli pepper, finely chopped |
|
40 |
g |
white wine |
|
|
|
salt |
|
|
|
panko |
|
|
|
flour |
|
|
|
egg white |
Preparation method
- Gently fry the shallot, garlic, ginger, and red chilli pepper in a little olive oil.
- Add the black lentils and continue to cook.
- Deglaze the pan with the white wine, add the poultry bouillon, and bring the mixture to the boil.
- Cover the pan and simmer for 40 minutes until the lentils are cooked.
- Regularly check to see if the lentils are cooked. Once they are done, set aside to cool down to room temperature before continuing with preparation.
- Cut the duck leg, liver, and gizzards into small pieces and mix through the lentils.
- Season the mixture to taste with salt and allow to set in the refrigerator.
- Shape the cooled mixture into small balls.
- Lightly dust with flour, dip into the egg white, and then roll them in the panko crumbs. Repeat this process of crumbing the balls one to two times for the best results.
- Deep-fry at 180°C until golden brown.
Serving suggestions
- As part of a main dish with components of apple, beets, orange, celeriac, apricots, almonds, oxheart cabbage, cherries, mushrooms, and potato.
- As an amuse-bouche.
- As a component in a main course with poultry.