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

  • 2 large Russet Potatoes

  • 1 Egg Yolk

  • 4 oz Pecorino Romano Cheese

  • 3 oz Heavy Cream

  • Nutmeg, pinch

  • 6 oz Maple Leaf Farms Pulled Duck Leg Meat

  • Salt and Pepper, to taste

  • Flour, as needed

  • 4 Eggs, beaten

  • Panko Breadcrumbs, seasoned, as needed

  • Oil for frying

  • 2 Tbsp Butter

  • 1/2 cup Shallots, diced

  • 1 quart Fresh Peas

  • 2 oz Cream

  • 4 sprigs Fresh Thyme, stems removed and leaves chopped

  • 4 sprigs Fresh Tarragon, stems removed and leaves chopped

  • Vegetable Stock, as needed

  • 1 cup Demi Sauce, optional

  • 4-6 Baby Carrots

  • 1 1/2 cups Brown Beech Mushrooms

  • Pea Greens, garnish

  • 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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Ready Time: 1 Hour 30 Minutes
Servings: 4-6