Spanish Duck Confit Croquettes

Duck Croquettes Confit

Explore the flavors of Spain with Duck Confit Croquettes! These Spanish style croquettes are stuffed with bechamel and confit then breaded and fried in olive oil for a crispy tapas dish. Pair this recipe with a Rioja Rose or Tempranillo Rioja from the Spain.

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Ingredients

  • 1

    1 Leg Duck Confit, finely diced/ cut into small pieces

  • 2

    2 cup plus 2 Tbsp. separated

  • 3

    3 Tbsp. Butter

  • 4

    ½ Yellow Onion, Finely Diced

  • 5

    ½ Cup Flour

  • 6

    1 ½ Cup Whole Milk

  • 7

    ½ tsp. Nutmeg

  • 8

    1 tsp. Salt

  • 9

    2 Eggs

  • 10

    1 Cup Breadcrumbs

Directions

  • 1

    Heat 2 Tbsp. Olive oil and 3 Tbsp. Butter in saucepan over medium heat. Add onion.

  • 2

    Whisk in Flour and stir constantly for 1 minute.

  • 3

    Slowly add in milk while continuing to stir constantly for about 2 minutes.

  • 4

    Add salt, nutmeg and Duck Confit and stir for 2 more minutes until the dough thickens.

  • 5

    Transfer mixture to a casserole pan and refrigerate for at least 2 hours or overnight.

  • 6

    Cover your hands in flour and separate dough out and roll into 2 inch logs.

  • 7

    Whisk Eggs in a bowl and place breadcrumbs in a shallow dish. Coat each croquette in egg then in breadcrumbs.

  • 8

    Fry croquettes until golden brown in 2 cups of olive oil in a small Dutch oven at 375 degrees F. Drain excess oil on a paper towel lined plate and serve immediately.

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Prep Time: 2.5 hours
Cook Time: 10 minutes
Ready Time: 2 Hours 40 Minutes
Servings: 20 Croquettes