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Duck Nuggets
2019-07-30
https://www.metro.ca/userfiles/image/recipes/croquette-canard-11083.jpg
PT10M
PT20M
PT2H30M
In a pot, melt the butter and use a spatula to incorporate the flour. Cook for 2 to 3 minutes while stirring.Progressively add the wine, veal stock and cook. Stir constantly until it thickens evenly.Add the Montreal Steak seasoning. Season with salt and pepper to liking. Your bechamel sauce is ready.Shred the duck legs.In a bowl, combine the shredded duck, bechamel, and onion preserve. Cover and refrigerate for 2 hours.Preheat the fryer oil to 180 °C (350 °F).Use your hands to shape the mixture into 6 balls.Prepare 3 bowls. Add the flour in the first, milk and beaten eggs in the second, and breadcrumbs in the third.Coat the balls in the flour, the beaten eggs, and then the breading.Add the balls in the fryer basket and immerse them in the hot oil until they are golden brown.Set aside in a hot oven if needed.Serve with crunchy vegetables and yellow mustard.Source: Jonathan Garnier
6
Metro
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ingredients
4 tablespoon (60 ml) butter
4 c. à soupe (60 ml) flour
1/2 cup (125 ml) white wine
1 cup (250 ml) veal stock
1 tablespoon (15 ml) Montreal Steak seasonings :
2 Rougié Confit of duck leg
2 tablespoon (30 ml) onion preserve
Breading
1 cup (250 ml) flour
6 tablespoon (90 ml) milk
4 beaten egg
1 cup (250 ml) Panko breadcrumbs
Duck Nuggets
6
Appetizers
0:10
Preparation
0:20
COOKING
2:30
TOTAL TIME
Ingredients
-
ingredients
-
4 tablespoon
(60 ml)butter
-
4 c. à soupe
(60 ml)flour
-
1/2 cup
(125 ml)white wine
-
1 cup
(250 ml)veal stock
-
1 tablespoon
(15 ml)Montreal Steak seasonings :
-
2
Rougié Confit of duck leg
-
2 tablespoon
(30 ml)onion preserve
-
Breading
-
1 cup
(250 ml)flour
-
6 tablespoon
(90 ml)milk
-
4
beaten egg
-
1 cup
(250 ml)Panko breadcrumbs
Preparation
In a pot, melt the butter and use a spatula to incorporate the flour. Cook for 2 to 3 minutes while stirring.
Progressively add the wine, veal stock and cook. Stir constantly until it thickens evenly.
Add the Montreal Steak seasoning. Season with salt and pepper to liking. Your bechamel sauce is ready.
Shred the duck legs.
In a bowl, combine the shredded duck, bechamel, and onion preserve. Cover and refrigerate for 2 hours.
Preheat the fryer oil to 180 °C (350 °F).
Use your hands to shape the mixture into 6 balls.
Prepare 3 bowls. Add the flour in the first, milk and beaten eggs in the second, and breadcrumbs in the third.
Coat the balls in the flour, the beaten eggs, and then the breading.
Add the balls in the fryer basket and immerse them in the hot oil until they are golden brown.
Set aside in a hot oven if needed.
Serve with crunchy vegetables and yellow mustard.
Source: Jonathan Garnier
Source :
Metro
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