Duck Croquettes and Sweet Pea Puree

Duck Potato Croquettes

• 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

Breading

• 1

  Flour, as needed

• 2

  4 Eggs, beaten

• 3

  Panko Breadcrumbs, seasoned, as needed

• 4

  Oil for frying

Sweet Pea Puree

• 1

  2 Tbsp Butter

• 2

  1/2 cup Shallots, diced

• 3

  1 quart Fresh Peas

• 4

  2 oz Cream

• 5

  4 sprigs Fresh Thyme, stems removed and leaves chopped

• 6

  4 sprigs Fresh Tarragon, stems removed and leaves chopped

• 7

  Vegetable Stock, as needed

Other

• 1

  1 cup Demi Sauce, optional

• 2

  4-6 Baby Carrots

• 3

  1 1/2 cups Brown Beech Mushrooms

• 4

  Pea Greens, garnish

• 5

  Fresh Mint, garnish