Confit Duck Croquettes with Oli & Vine Aioli

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
2	each	Duck Leg
200	g	Salt (for curing)
200	g	CSR White Sugar
12	g	Aromats
875	mL	Oil
150	g	Cooked Potatoes
5	each	Egg Yolks
2	g	Thyme Leaves (finely chopped)
2	g	Salt
2	g	Black Pepper (ground)
100	g	White Wings Plain Flour
250	g	QBA Bread Crumbs
1	mL	Simply Vegetable Oil
50	mL	Cornwell’s White Vinegar
125	g	Oil & Vine Aioli
75	g	ETA Barbecue Sauce
2	g	Salt
2	g	Black Pepper (ground)
100	mL	Simply Vegetable Oil
37	mL	Cornwell’s White Vinegar
5	mL	Lemon Juice
2	g	Salt
2	g	Black Pepper (ground)
2	each	Brown Onion (whole)
2	each	Spanish Onion (whole)
625	mL	Cornwell’s Apple Cider Vinegar
250	mL	Water
200	g	CSR White Sugar
12	g	Salt
12	g	Aromats

Method

Croquettes:

Step One

Place the duck leg in a mixture of salt and sugar, ensuring it is fully covered. Add aromats such as juniper berries, citrus peel, and star anise.

Step Two

Cover and refrigerate for 6-8 hours.

Step Three

After brining, wash off the salt and sugar mix and pat the duck leg dry.

Step Four

Place the duck leg in a tray and cover with Simply Vegetable Oil. Cover the tray and cook in the oven at 110°C for approximately 2 hours, or until tender.

Step Five

Once cooked, remove the meat from the duck leg, shred it, and place it in a bowl.

Step Six

Season the shredded duck with cooked potatoes, egg yolks, finely chopped thyme leaves, salt, and pepper.

Step Seven

Shape the mixture into croquettes and place them in the freezer for 1 hour to set.

Step Eight

Once set, coat each croquette in the following order:

Plain flour
Egg wash (whole eggs mixed with milk)
QBA bread crumbs

Step Nine

Deep fry in oil until golden brown.

Step Ten

Once cooked, season with salt and serve.

Smoked BBQ Aioli:

Step One

Mix ETA Barbecue sauce with Oli & Vine Aioli.

Step Two

Add salt, pepper, and white vinegar.

Step Three

Stir well and serve.

Dressed Peas:

Step One

Cook whole peas in their pods in boiling water for 10-20 seconds.

Step Two

Refresh in ice-cold water.

Step Three

Dry the peas and dress them with oil, white vinegar, lemon juice, salt, and pepper.

Pickled Onions:

Step One

Boil whole Spanish onions (skin on) in water for 18 minutes.

Step Two

Refresh in ice-cold water, then peel back the layers.

Step Three

Shape the layers into petal-like pieces.

Step Four

Place the petals in a pickling solution of sugar, vinegar, salt, and aromats for 1 hour before serving.

Garnish the dish with fresh snow pea tendrils for an elegant finish.

Message from chef Tim Gatt

I believe in striving for excellence in every aspect including as a chef, this saw me work at Tetsuyas were I learnt some amazing skills and techniques. I was then the successful recipient of the Oliver C Shaul Scholarship which allowed me to travel to Europe and work in some amazing establishments. Once returning I have now dedicated my career to education and the training of Australia’s upcoming young Chefs.

See more ideas from Tim Gatt