Recipes > Main Dish > Maple Leaf Farms Pulled Duck & Membrillo Croquettes

Maple Leaf Farms Pulled Duck & Membrillo Croquettes

Name: Pulled Duck & Membrillo Croquettes
Total time: 240 min
Cuisine: Europe
Ingredients: 5 1/2 lbs Idaho Potatoes, peeled, rough chop; 4 qts Water; 4 Tbsp Kosher Salt; 1 lb Wheat Flour, sifted; 1 lb Clarified Butter, melted; 8 cups 2% Milk; 1 cup Duck Demi-Glace; 10 lbs Maple Leaf Farms Pulled Duck Leg Meat; 5 Tbsp Parsley (dry); 1 tsp Nutmeg; 2 tsp Coriander; 1 Tbsp Black Pepper; 2 tsp Cumin; 2 tsp Pimenton de la Vera (spicy smoked paprika); 1 tsp Cayenne Pepper; 2 Tbsp Kosher Salt; 6 cups Wheat Flour, sifted; 5 Tbsp Baking Powder, sifted; 2 lbs Membrillo (Natural Quince Paste), cut into medium dice 1/2 inch; Baking Spray, enough to coat; Flour for dusting, enough to coat; 3/4 cup Wheat Flour; 11 oz Water (lukewarm); 1 Tbsp Pressed Yeast; 1 tsp Sugar; 1 tsp Salt

Ingredients

5 1/2 lbs Idaho Potatoes, peeled, rough chop
4 qts Water
4 Tbsp Kosher Salt
1 lb Wheat Flour, sifted
1 lb Clarified Butter, melted
8 cups 2% Milk
1 cup Duck Demi-Glace
10 lbs Maple Leaf Farms Pulled Duck Leg Meat
5 Tbsp Parsley (dry)
1 tsp Nutmeg
2 tsp Coriander
1 Tbsp Black Pepper
2 tsp Cumin
2 tsp Pimenton de la Vera (spicy smoked paprika)
1 tsp Cayenne Pepper
2 Tbsp Kosher Salt
6 cups Wheat Flour, sifted
5 Tbsp Baking Powder, sifted
2 lbs Membrillo (Natural Quince Paste), cut into medium dice 1/2 inch
Baking Spray, enough to coat
Flour for dusting, enough to coat
3/4 cup Wheat Flour
11 oz Water (lukewarm)
1 Tbsp Pressed Yeast
1 tsp Sugar
1 tsp Salt

Directions

Croquette Mixture

1
Bring potatoes to a boil in 4 quarts of water with 4 tablespoons Kosher salt.
2
Boil until soft, drain water completely, and run dry potatoes through potato ricer and set aside.
3
Using a large rondo, melt clarified butter (1lb) and fold in the flour (1lb) to prepare the blond roux.
4
Once the roux is blond in color, slowly add the milk and duck demi-glace.
5
Bring to a low simmer, whisking often or until smooth.
6
Add the milled potatoes and remove from the heat completely.
7
Add the parsley, nutmeg, coriander, black pepper, cumin, Pimenton de la Vera, cayenne pepper and the remaining Kosher salt.
8
Incorporate completely.
9
Slowly add the baking powder and the remaining flour.
10
Lightly fold in the pulled duck meat. Be gentle!
11
Once mixture is finished, portion into croquette-sized shapes and lay onto sheet tray.
12
Push a finger into the center of each croquette and add one square of the membrillo.
13
Close the croquette, dust in flour, and lay onto parchment-lined sheet trays with baking spray. Freeze to hold shape.
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.