Duck and Beetroot Croquettes and Honey Roast Duck Breast, served with Blackberry and Port Sauce
Duck and Beetroot Croquettes
2 duck legs
100ml red wine
Few sprigs rosemary
2 large potatoes, peeled boiled and mashed
1 medium beetroot
2 red onions, peeled and chopped
1 clove garlic, minced
1 tablespoon cooking oil
Handful chopped parsley
Salt and pepper to taste
1 egg, whisked
50g seasoned plain flour
75g breadcrumbs
Oil for cooking
Place the duck legs in a casserole dish and season with salt and fresh black pepper.
Add the rosemary and wine. Cover and cook for about 2 hours in a 180oc oven or until fork tender.
Take a sheet of foil, add the beetroot, drizzle with oil and wrap up. Bake until soft.
Rest the meat and shred. Remove most of the fat from the pan ( use for roasties) and reserve for the sauce.
Cook the onion and garlic in the oil until soft and golden.
Mix into the potato mash with the onion mixture and mix. Coarsely grate the beetroot and add. Add the parsley, mix and season with salt and pepper.
Form into 8 patties. Dip in the flour, shake off the excess, dip in the egg and then roll in the crumbs.
Chill for 30 minutes.
Heat half a thumb nail depth of oil in a pan over medium heat. When a little bread sizzles add the croquettes and cook until golden and crisp on all sides.
Drain on kitchen paper.
Honey Roast Duck Breast
2 duck breasts
Salt and pepper
1 tablespoon honey
1 tablespoon sherry vinegar
Season the duck with salt and place skin side down in a pan over low heat. Cook gently until fat has rendered and is crisp- will take about 10 minutes. Cook for 2 minutes on the other side and then transfer to a 180oc oven. Cook to desired temperature – if you like it pink it won’t take long.
Remove from oven and rest for 5 minutes.
Place back in a pan, heat and add the honey and vinegar. Baste and then slice and serve with the croquette.
Blackberry and Port Sauce
Cooking juices from duck leg
1 shallot, finely chopped
100ml chicken stock
100ml port
50g blackberries
2 tablespoon balsamic
Cook the shallot in the cooking juices until soft and add the Port.
Cook on a high heat and add the stock, blackberries and balsamic.
Cook until the mixture thickens. Blend and pass through a sieve – or not if you don’t mind the pips.
Serve with the croquettes and duck.
