Recipe by: Patricia Almeida
Source: Family recipe
Serves: 8

Ingredients

  • 2 Duck breasts
  • 1 small brown onion
  • 1 clove of garlic
  • 1 bay leaf
  • olive oil
  • Salt and pepper to taste
  • Breadcrumbs
  • 1 egg
  • milk
  • flour

Instructions

  • In a saucepan place one chopped small onion, one chopped garlic, one bay leaf, olive oil which allows you to cover the onion, a bit of salt and pepper and allow everything to sauté over low heat until the onion gets golden (should take about five to six minutes).
  • Once the onion gets brownish add the duck. Stir and cook over low heat for about five minutes until the skin gets golden brown, stirring occasionally. Cover the duck with water and season it with a bit more salt and black pepper.
  • When it starts boiling, reduce to medium-low heat and cook the duck for about 2 hours. When the duck is cooked, drain it with a skimmer and let it cool slightly. Remove the skins and shred it. Reserve the cooking water.
  • Shred the duck to a puree.
  • With the cooking water make béchamel sauce. Start with reducing the water with the hand blender into a soup – we use the fat of the duck instead of butter to make the sauce. In a medium saucepan, add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  • Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and pepper.
  • After add the sauce to the shredded meat until the consistency looks good and allows to roll the mix into croquettes shape. Put it in the fridge at least for two hours.
  • Remove the mixture from the fridge and roll it into croquettes. After roll it in egg followed by the breadcrumbs until it is well coated.
  • Deep fry it in vegetable oil (warm) until it gets golden brown, then remove from the pan and place onto a paper towel to cool and absorb excess oil.
  • Serve it with aioli or mustard.

Download PDF version here: Portuguese Croquettes de Pato Patricia Almeida

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