Pan fried duck, croquette with endive and granola

Name: Pan fried duck, croquette with endive and granola
Yield: 10
Ingredients: 436.0g Duck legs with skin; 5.0g Thyme; 20.0g Garlic; 500.0ml White Chicken Stock (scratch); 100.0g Egg; 50.0g Plain flour; 50.0g White breadcrumbs; 30.0g Almonds; 30.0g Walnuts; 30.0g Pine nuts; 20.0g Honey; 20.0g Whole rolled oats Gluten Free; 10.0g Lemon zest; 200.0g Rhubarb, even pieces; 40.0g Caster sugar; 5.0g Star anise; 100.0ml Water cold; 0.0g Caster sugar; 240.0g Belgian endive; 700.0g Duck breast, skinless; 1.0g Sea Salt; 300.0ml Orange juice

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

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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

Main courses

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

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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.

Main courses

Thank you

Pan fried duck, croquette with endive and granola

Ingredients