For the Duck croqutte:

  • Duck legs with skin 436.0 g
  • Thyme 5.0 g
  • Garlic 20.0 g
  • White Chicken Stock (scratch) 500.0 ml
  • Egg 100.0 g
  • Plain flour 50.0 g
  • White breadcrumbs 50.0 g

For the granola:

  • Almonds 30.0 g
  • Walnuts 30.0 g
  • Pine nuts 30.0 g
  • Honey 20.0 g
  • Whole rolled oats Gluten Free 20.0 g
  • Lemon zest 10.0 g

For the Rhubarb puree:

  • Rhubarb, even pieces 200.0 g
  • Caster sugar 40.0 g
  • Star anise 5.0 g
  • Water cold 100.0 ml

For the endive:

  • Caster sugar
  • Belgian endive 240.0 g

For the duck breast:

  • Duck breast, skinless 700.0 g
  • Sea Salt 1.0 g
  • Orange juice 300.0 ml

Try our easy pan fried duck recipe - a perfect alternative to classic poultry dishes.



  1. For the Duck croqutte:

    • Place the duck leg thyme, garlic and stock into a deep pan, cover with foil and roast for 3 hours at 140ºC then remove and allow to cool slightly then flake the meat from the bone.
    • Mix some of the cooking liquid into the duck meat then allow to chill along with the cooking stock.
    • Once the duck meat is chilled, roll into balls then pane and chill until needed.
  2. For the granola:

    • Roughly chop the nuts the mix with the oats and honey then bake at 160ºC for 10-12 min. or until slightly golden.
    • Remove and mix in the lemon zest then set aside until needed.
  3. For the Rhubarb puree:

    • Bring the rhubarb, star anise, sugar and water to the boil and cook for 5-6 min. then remove the star anise and blend until smooth.
    • Pass through a sieve and place into a squeezy bottle ready for service.
  4. For the endive:

    • Peel the leaves from the endive the sprinkle with the sugar then blow torch until slightly charred.
  5. For the duck breast:

    • Season the breasts then pan fry the skin side down for 4-5 min. then turn over and transfer to the oven.
    • Cook for 4-5 min. at 180ºC then remove from the oven, cover and allow to rest.
    • Once rested slice the breast in half.
    • Drain of any excess fat from the pan then return to the heat and deglaze with the orange juice and add the stock from the legs.
    • Bring to the boil and reduce by half.
  6. To finish:

    • Deep fry the croquettes until crispy then place half the duck breast on to the plate then add the charred endive, rhubarb puree and spoon over some of the sauce.
    • Sprinkle over the granola and place on 3 croquettes.
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