Maple Leaf Farms Pulled Duck & Membrillo Croquettes

Maple leaf farms pulled duck and membrillo croquettes

Ingredients

  • 1

    5 1/2 lbs Idaho Potatoes, peeled, rough chop

  • 2

    4 qts Water

  • 3

    4 Tbsp Kosher Salt

  • 4

    1 lb Wheat Flour, sifted

  • 5

    1 lb Clarified Butter, melted

  • 6

    8 cups 2% Milk

  • 7

    1 cup Duck Demi-Glace

  • 8

    10 lbs Maple Leaf Farms Fully Cooked Pulled Duck Meat

  • 9

    5 Tbsp Parsley (dry)

  • 10

    1 tsp Nutmeg

  • 11

    2 tsp Coriander

  • 12

    1 Tbsp Black Pepper

  • 13

    2 tsp Cumin

  • 14

    2 tsp Pimenton de la Vera (spicy smoked paprika)

  • 15

    1 tsp Cayenne Pepper

  • 16

    2 Tbsp Kosher Salt

  • 17

    6 cups Wheat Flour, sifted

  • 18

    5 Tbsp Baking Powder, sifted

  • 19

    2 lbs Membrillo (Natural Quince Paste), cut into medium dice 1/2 inch

  • 20

    Baking Spray, enough to coat

  • 21

    Flour for dusting, enough to coat

  • 22

    3/4 cup Wheat Flour

  • 23

    11 oz Water (lukewarm)

  • 24

    1 Tbsp Pressed Yeast

  • 25

    1 tsp Sugar

  • 26

    1 tsp Salt

Directions

Croquette Mixture

  • 1

    Bring potatoes to a boil in 4 quarts of water with 4 tablespoons Kosher salt.

  • 2

    Boil until soft, drain water completely, and run dry potatoes through potato ricer and set aside.

  • 3

    Using a large rondo, melt clarified butter (1lb) and fold in the flour (1lb) to prepare the blond roux.

  • 4

    Once the roux is blond in color, slowly add the milk and duck demi-glace.

  • 5

    Bring to a low simmer, whisking often or until smooth.

  • 6

    Add the milled potatoes and remove from the heat completely.

  • 7

    Add the parsley, nutmeg, coriander, black pepper, cumin, Pimenton de la Vera, cayenne pepper and the remaining Kosher salt.

  • 8

    Incorporate completely.

  • 9

    Slowly add the baking powder and the remaining flour.

  • 10

    Lightly fold in the pulled duck meat. Be gentle!

  • 11

    Once mixture is finished, portion into croquette-sized shapes and lay onto sheet tray.

  • 12

    Push a finger into the center of each croquette and add one square of the membrillo.

  • 13

    Close the croquette, dust in flour, and lay onto parchment-lined sheet trays with baking spray. Freeze to hold shape.

  • 14

    Dip into white tempura batter and fry in oil at 347 degrees F until golden brown on outside and soft and melty in the center.

White Tempura

  • 1

    Dilute the yeast in the lukewarm water.

  • 2

    Whisk the flour and the water with yeast together, until smooth.

  • 3

    Add the sugar and salt.

  • 4

    Cover with plastic wrap and allow to ferment for 12 hours at 36 degrees F.

Plating

  • 1

    Be sure to drain excess oil from croquettes on a towel before plating.

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