A simple duck recipe with potato croquettes topped off with gravy made from master stock.
There are so many ways to cook duck but there is no need for a fancy confit. I do duck this way every time I cook it at home if I'm not doing a Peking duck. It's so simple, yet my dad says it's the best duck I cook duck.
Be sure to be on the lookout for chefs book for more details on how to make gravy. I won't go into detail here, but whisk the roux in a figure 8. Roux is a thickener used for sauces consisting of flour and butter. For this recipe, you can add your liquid in all at once or in batches.
Make an impressive dinner for any occasion.
Meals like this are hard to judge the timing for each part of the dish. For a guide I do the duck first for 1h30m. Once the duck is on, then cook the potatoes for 20 minutes. mashing it takes 2 minutes, then I freeze for an hour. When the duck has cooked for 2h10m, I put the veg on for 20 minutes. Once the vegetables are on, I prepare the flour egg and bread crumbs. When the duck has cooked for 1 hour and 20 minutes, I make the gravy and start the coquettes, cooking the croquettes for 5 minutes. Hopefully, with this guide, everything is ready at the same time.
Recipe
Makes 2 Servers
Ingredients
2 Duck Thighs with Legs
120 Grams Beans
120 Grams Broccoli
120 Grams Cabbage
Salt to Taste
Cracked Pepper to Taste
Potato Croquettes
300 Grams Potatoes
1-2 Teaspoon Milk
20 Grams Butter
10 Grams Chives
Salt to Taste
Ground White Pepper to Taste
1 Cup Bread Crumbs
1/2 Cup Flour
3 Eggs
Master Stock Gravy
1 Tablespoon Flour
1 Table spoon Butter
1 Cup Master Stock Recipe Here:
https://chefsblog.wixsite.com/chefsblog/post/my-master-stockDirections
on your baking tray season the bottom of the duck with salt and pepper.
Turn it over and poke small holes in the skin. Season with salt and pepper. Place the duck in a pre-heated oven at 160 degrees Celsius for 1 hour and 30 minutes.
Peel and cut your potatoes. In a pot, add water and your potatoes. Boil for 20 minutes. Until the Potatoes are soft.
Drain the water out of the pot. Add 1 egg, milk, butter, chives, salt, and pepper.
Mash until combined. Add more milk if needed.
Place the mash mixture in a piping bag.
Layer a tray with cling wrap.
Using the piping bag make lines of the thickness you desire for your croquettes. Freeze for an hour.
Cook your vegetables to your preferred liking.
Take the mash potato mixture out the freeze and cut to size.
Coat with flour. Shake to get excess flour off.
Mix 2 eggs in a bowl. coat your potato mixture with the egg wash.
Coat with bread crumbs.
Set them aside.
Melt your butter on medium low heat.
Add the flour and whisk until it is light brown. Add your stock and mix through. Let it simmer, stirring occasionally until thick.
While the gravy is thickening, cook your croquettes either shallow or deep fried for roughly 5 minutes.
Your gravy should be thick by the time the vegetables and croquettes are ready.
Plate your dinner up how you prefer. Enjoy!
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