Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli

Name: Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli
Yield: 10
Ingredients: 5.0n/a duck legs confit, shredded and chopped fine; 2.5cup Massepain; 2.0n/a small shallots, finely minced; 1.0n/a 1/4 cups shredded Comte cheese; 1.0tsp Thym, frais, émincé; 1.0tbsp Maille® Old Style Mustard, as needed; 1.0cup AP Flour; 4.0n/a eggs, whisked; 4.0cups Chapelure Panko; 0.0 Oil, for frying; 1.0lb red cabbage, roughly chopped; 3.0oz Port Wine; 1.5oz Red wine vinegar; 1.0tsp Maille® Dijon Originale Mustard; 1.0tsp Sel casher; 1.0cup Sauce aux airelles; 1.0g xantham gum; 2.0cups Hellmann's® Real Mayonnaise; 0.5tbsp Zeste de citron; 0.5tbsp Zeste d’orange; 2.0n/a Gousses d’ail; 1.0tsp Thym frais haché; 0.5tsp Poivre de Cayenne; 0.0 2-3 croquettes; 1.0tbsp cranberry red cabbage sauce; 0.0tbsp citrus aioli

Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli – - Recette

Evoke nostalgia with the comforting flavors of Thanksgiving, all wrapped up in modern bite.Perfect as a shareable!

...

Prepare the Croquettes

duck legs confit, shredded and chopped fine 5.0 n/a
Massepain 2.5 cup
small shallots, finely minced 2.0 n/a
1/4 cups shredded Comte cheese 1.0 n/a
Thym, frais, émincé 1.0 tsp
Maille® Old Style Mustard, as needed 1.0 tbsp
AP Flour 1.0 cup
eggs, whisked 4.0 n/a
Chapelure Panko 4.0 cups
Oil, for frying

Make the Cranberry Red Cabbage Sauce

red cabbage, roughly chopped 1.0 lb
Port Wine 3.0 oz
Red wine vinegar 1.5 oz
Maille® Dijon Originale Mustard 1.0 tsp
Sel casher 1.0 tsp
Sauce aux airelles 1.0 cup
xantham gum 1.0 g

Make the Citrus Aioli

Hellmann's® Real Mayonnaise 2.0 cups
Zeste de citron 0.5 tbsp
Zeste d’orange 0.5 tbsp
Gousses d’ail 2.0 n/a
Thym frais haché 1.0 tsp
Poivre de Cayenne 0.5 tsp

Plate the Dish

2-3 croquettes
cranberry red cabbage sauce 1.0 tbsp
citrus aioli

Prepare the Croquettes
1. Combine the duck, mashed potato, shallot, Comte cheese, thyme and mustard in a large bowl and mix well.Form into small round balls and refrigerate until set.
2. Season the Panko breadcrumbs.Use the 3 stage breading process to bread the croquettes, then fry until golden brown and crisp.Drain and set aside.
Make the Cranberry Red Cabbage Sauce
10 minutes
1. Combine the cabbage, port and vinegar in a sous vide bag and vacuum seal.Sous vide at 200F for 2 hours, or until cabbage feels soft.Allow to cool in the bag.
2. In a blender, combine the sous vide cabbage (including any liquid) with the Dijon mustard, salt and cranberry sauce.Puree on high speed until completely smooth.Sprinkle the xantham gum and continue to blend.
3. Strain the puree through a fine mesh sieve and place in a squeeze bottle.Refrigerate until needed.
Make the Citrus Aioli
1. Puree all ingredients in a blender until smooth.Place in a squeeze bottle and refrigerate until needed.
Plate the Dish

Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli

Ingrédients

Prepare the Croquettes

Make the Cranberry Red Cabbage Sauce

Make the Citrus Aioli

Plate the Dish

Préparation

Prepare the Croquettes

Make the Cranberry Red Cabbage Sauce

Make the Citrus Aioli

Plate the Dish

Vous obtiendrez :

Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli

Ingrédients

Prepare the Croquettes

Make the Cranberry Red Cabbage Sauce

Make the Citrus Aioli

Plate the Dish

Préparation

Prepare the Croquettes

Make the Cranberry Red Cabbage Sauce

Make the Citrus Aioli

Plate the Dish

Vous obtiendrez :

Connectez-vous pour créer votre propre livre de recettes.