Duck Croquettes and Sweet Pea Puree
Student Finalist 2016 Chef Recipe Contest Alvin Lawe Johnson & Wales University Providence RI
Ingredients
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2 large Russet Potatoes
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1 Egg Yolk
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4 oz Pecorino Romano Cheese
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3 oz Heavy Cream
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Nutmeg, pinch
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6 oz Maple Leaf Farms Pulled Duck Leg Meat
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Salt and Pepper, to taste
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Flour, as needed
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4 Eggs, beaten
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Panko Breadcrumbs, seasoned, as needed
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Oil for frying
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2 Tbsp Butter
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1/2 cup Shallots, diced
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1 quart Fresh Peas
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2 oz Cream
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4 sprigs Fresh Thyme, stems removed and leaves chopped
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4 sprigs Fresh Tarragon, stems removed and leaves chopped
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Vegetable Stock, as needed
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1 cup Demi Sauce, optional
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4-6 Baby Carrots
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1 1/2 cups Brown Beech Mushrooms
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Pea Greens, garnish
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Fresh Mint, garnish
Directions
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1
Bring a pot of salted water to boil enough to cover potatoes. Cook for 45 minutes or until potatoes are fork-tender.
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2
To shape the potatoes into croquettes place potato mixture into a plastic piping bag and pipe cylinders 1x3 inches on a cutting board.
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3
Preheat fryer for the croquettes.
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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.
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5
Fry croquettes until golden brown. Place aside to drain oil.
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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.
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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.
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8
Blanch baby carrots and shock in ice water. Then sauté carrots with beech mushrooms in butter and season.
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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.
