Duck Croquettes and Sweet Pea Puree

Duck croquettes and sweet pea puree

Student Finalist 2016 Chef Recipe Contest Alvin Lawe Johnson & Wales University Providence RI

Ingredients

  • 1

    2 large Russet Potatoes

  • 2

    1 Egg Yolk

  • 3

    4 oz Pecorino Romano Cheese

  • 4

    3 oz Heavy Cream

  • 5

    Nutmeg, pinch

  • 6

    6 oz Maple Leaf Farms Pulled Duck Leg Meat

  • 7

    Salt and Pepper, to taste

  • 8

    Flour, as needed

  • 9

    4 Eggs, beaten

  • 10

    Panko Breadcrumbs, seasoned, as needed

  • 11

    Oil for frying

  • 12

    2 Tbsp Butter

  • 13

    1/2 cup Shallots, diced

  • 14

    1 quart Fresh Peas

  • 15

    2 oz Cream

  • 16

    4 sprigs Fresh Thyme, stems removed and leaves chopped

  • 17

    4 sprigs Fresh Tarragon, stems removed and leaves chopped

  • 18

    Vegetable Stock, as needed

  • 19

    1 cup Demi Sauce, optional

  • 20

    4-6 Baby Carrots

  • 21

    1 1/2 cups Brown Beech Mushrooms

  • 22

    Pea Greens, garnish

  • 23

    Fresh Mint, garnish

Directions

  • 1

    Bring a pot of salted water to boil enough to cover potatoes. Cook for 45 minutes or until potatoes are fork-tender.

  • 2

    To shape the potatoes into croquettes place potato mixture into a plastic piping bag and pipe cylinders 1x3 inches on a cutting board.

  • 3

    Preheat fryer for the croquettes.

  • 4

    Gather ingredients for breading procedure: flour eggs and bread crumbs. One at a time coat potato cylinders in flour then eggs then bread crumbs.

  • 5

    Fry croquettes until golden brown. Place aside to drain oil.

  • 6

    Place butter in saucepot and sweat the shallots. Add fresh peas and cook till tender. Then add cream fresh thyme and tarragon. Season to taste with salt and pepper.

  • 7

    Puree peas in a blender. May need to add hot vegetable stock if puree is too thick. Hold warm until service. Heat up cup of demi sauce if desired.

  • 8

    Blanch baby carrots and shock in ice water. Then sauté carrots with beech mushrooms in butter and season.

  • 9

    Plating: Spoon a pool of pea puree on plate. Place a few carrots and mushrooms on top of puree. Place three croquettes on top. Garnish with pea greens and sliced mint. Spoon demi sauce around croquettes if desired.

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