Recipes > #CookingWithLiv Recipes > Spanish Duck Confit Croquettes

Spanish Duck Confit Croquettes

Name: Spanish Duck Confit Croquettes
Total time: 160 min
Cuisine: Europe
Ingredients: 1 Leg Duck Confit, finely diced/ cut into small pieces; 2 cup plus 2 Tbsp. separated; 3 Tbsp. Butter; ½ Yellow Onion, Finely Diced; ½ Cup Flour; 1 ½ Cup Whole Milk; ½ tsp. Nutmeg; 1 tsp. Salt; 2 Eggs; 1 Cup Breadcrumbs

Explore the flavors of Spain with Duck Confit Croquettes! These Spanish style croquettes are stuffed with bechamel and confit then breaded and fried in olive oil for a crispy tapas dish. Pair this recipe with a Rioja Rose or Tempranillo Rioja from the Spain.

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Ingredients

1 Leg Duck Confit, finely diced/ cut into small pieces
2 cup plus 2 Tbsp. separated
3 Tbsp. Butter
½ Yellow Onion, Finely Diced
½ Cup Flour
1 ½ Cup Whole Milk
½ tsp. Nutmeg
1 tsp. Salt
2 Eggs
1 Cup Breadcrumbs

Directions

1
Heat 2 Tbsp. Olive oil and 3 Tbsp. Butter in saucepan over medium heat. Add onion.
2
Whisk in Flour and stir constantly for 1 minute.
3
Slowly add in milk while continuing to stir constantly for about 2 minutes.
4
Add salt, nutmeg and Duck Confit and stir for 2 more minutes until the dough thickens.
5
Transfer mixture to a casserole pan and refrigerate for at least 2 hours or overnight.
6
Cover your hands in flour and separate dough out and roll into 2 inch logs.
7
Whisk Eggs in a bowl and place breadcrumbs in a shallow dish. Coat each croquette in egg then in breadcrumbs.
8
Fry croquettes until golden brown in 2 cups of olive oil in a small Dutch oven at 375 degrees F. Drain excess oil on a paper towel lined plate and serve immediately.