Maple Leaf Farms Pulled Duck & Membrillo Croquettes
Ingredients
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1
5 1/2 lbs Idaho Potatoes, peeled, rough chop
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2
4 qts Water
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3
4 Tbsp Kosher Salt
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4
1 lb Wheat Flour, sifted
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5
1 lb Clarified Butter, melted
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6
8 cups 2% Milk
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7
1 cup Duck Demi-Glace
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8
10 lbs Maple Leaf Farms Fully Cooked Pulled Duck Meat
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9
5 Tbsp Parsley (dry)
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10
1 tsp Nutmeg
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11
2 tsp Coriander
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12
1 Tbsp Black Pepper
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13
2 tsp Cumin
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14
2 tsp Pimenton de la Vera (spicy smoked paprika)
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15
1 tsp Cayenne Pepper
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16
2 Tbsp Kosher Salt
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17
6 cups Wheat Flour, sifted
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18
5 Tbsp Baking Powder, sifted
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19
2 lbs Membrillo (Natural Quince Paste), cut into medium dice 1/2 inch
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20
Baking Spray, enough to coat
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21
Flour for dusting, enough to coat
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22
3/4 cup Wheat Flour
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23
11 oz Water (lukewarm)
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24
1 Tbsp Pressed Yeast
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25
1 tsp Sugar
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26
1 tsp Salt
Directions
Croquette Mixture
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1
Bring potatoes to a boil in 4 quarts of water with 4 tablespoons Kosher salt.
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2
Boil until soft, drain water completely, and run dry potatoes through potato ricer and set aside.
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3
Using a large rondo, melt clarified butter (1lb) and fold in the flour (1lb) to prepare the blond roux.
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4
Once the roux is blond in color, slowly add the milk and duck demi-glace.
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5
Bring to a low simmer, whisking often or until smooth.
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6
Add the milled potatoes and remove from the heat completely.
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7
Add the parsley, nutmeg, coriander, black pepper, cumin, Pimenton de la Vera, cayenne pepper and the remaining Kosher salt.
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8
Incorporate completely.
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9
Slowly add the baking powder and the remaining flour.
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10
Lightly fold in the pulled duck meat. Be gentle!
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11
Once mixture is finished, portion into croquette-sized shapes and lay onto sheet tray.
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12
Push a finger into the center of each croquette and add one square of the membrillo.
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13
Close the croquette, dust in flour, and lay onto parchment-lined sheet trays with baking spray. Freeze to hold shape.
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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
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1
Dilute the yeast in the lukewarm water.
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2
Whisk the flour and the water with yeast together, until smooth.
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3
Add the sugar and salt.
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4
Cover with plastic wrap and allow to ferment for 12 hours at 36 degrees F.
Plating
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1
Be sure to drain excess oil from croquettes on a towel before plating.
