Duck and Potato Croquettes with Mustard Mayo
A recipe for crisp croquettes made with leftover roast duck and potatoes. A perfect starter, snack or part of a tapas spread.This recipe makes 14-16 croquettes.
Servings 6 people
Ingredients
Croquettes
- 300 g boiled (or baked) potatoes
- 180 g leftover roast duck or duck confit (confit de canard)
- Salt and pepper
- 1-2 l rapeseed oil or other oil for deep-frying
Coating
- 100 ml plain flour
- 2 eggs, beaten
- 400 ml dried breadcrumbs
Mustard mayonnaise
- 100 ml good-quality mayonnaise
- 2-3 tbsp crème fraîche
- 1 tsp Dijon mustard
- 1 tsp mild yellow mustard (or sweet mustard)
- 3 cornichons, finely chopped
- Salt and pepper
Instructions
Mustard mayonnaise
- Mix all the ingredients for the mayonnaise and season to taste with salt and pepper. Chill until the croquettes are ready.
Croquettes
- Heat the oil to approx. 170-175°C.
- Mash the potatoes and finely chop the duck meat.
- Combine them in a bowl and season with salt and pepper.
- Shape the mixture into balls of approx. 30-35 g each – 14-16 in total.
- Roll them first in the flour, then in the beaten egg and finally in the breadcrumbs.
- Deep-fry them in batches of 3-4 at a time until golden and crisp – approx. 3 minutes.
- Let them drain on kitchen paper before serving with the mustard mayo.