Duck and lentil croquettes
This croquette has a beautiful smooth texture on the inside, drawn from the velvety foie gras de canard texture, and crisp outside.
Creation by Wouter Berghuis, Cheval Blanc restaurant, Heemstede, the Netherlands.
Makes 1kg.
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Ingredients
|
50 |
g |
shallot, finely diced |
|
10 |
g |
garlic, finely diced |
|
10 |
g |
ginger, finely chopped |
|
4 |
g |
red chilli pepper, finely chopped |
|
200 |
g |
black lentils |
|
40 |
g |
white wine |
|
450 |
g |
poultry bouillon |
|
100 |
g |
farmed duck leg confit |
|
125 |
g |
marinated duck liver |
|
175 |
g |
duck gizzard confit |
|
As needed: |
|
flour |
|
As needed: |
|
egg white |
|
As needed: |
|
panko |
|
As needed: |
|
salt |
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.