Pan fried duck, croquette with endive and granola
Try our easy pan fried duck recipe - a perfect alternative to classic poultry dishes.
Main courses
Ingredients
Pan fried duck, croquette with endive and granola
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€0.0
For the Duck croqutte:
Duck legs with skin
/g
436.0 g
0%
Thyme
/g
5.0 g
0%
Garlic
/g
20.0 g
0%
White Chicken Stock (scratch)
/ml
500.0 ml
0%
Egg
/g
100.0 g
0%
Plain flour
/g
50.0 g
0%
White breadcrumbs
/g
50.0 g
0%
For the granola:
Almonds
/g
30.0 g
0%
Walnuts
/g
30.0 g
0%
Pine nuts
/g
30.0 g
0%
Honey
/g
20.0 g
0%
Whole rolled oats Gluten Free
/g
20.0 g
0%
Lemon zest
/g
10.0 g
0%
For the Rhubarb puree:
Rhubarb, even pieces
/g
200.0 g
0%
Caster sugar
/g
40.0 g
0%
Star anise
/g
5.0 g
0%
Water cold
/ml
100.0 ml
0%
For the endive:
Caster sugar
/g
0.0 g
0%
Belgian endive
/g
240.0 g
0%
For the duck breast:
Duck breast, skinless
/g
700.0 g
0%
Sea Salt
/g
1.0 g
0%
Orange juice
/ml
300.0 ml
0%
/
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
Preparation
-
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.
-
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.
-
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.
-
For the endive:
- Peel the leaves from the endive the sprinkle with the sugar then blow torch until slightly charred.
-
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.
-
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.
