Duck leg with potato croquettes

4 servings

90 minutes

Duck leg with potato croquettes is a harmony of flavors embodying the traditions of Chinese cuisine. Tender duck meat infused with spicy Tabasco and spices is fried to a delicious golden crust and then slowly baked until juicy and tender. The potato croquettes, with their airy texture and crispy coating, complement the duck, creating a contrast between tenderness and crunch. The blueberry demi-glace sauce adds an exquisite sweet-sour note to the dish, highlighting the depth of the meat's flavor. This dish is perfect for special occasions or cozy evenings when you want to enjoy complex yet balanced flavors. The wonderful combination of spices, textures, and aromas makes this recipe a true gastronomic find.

Energy value per serving

• Calories: 570.8
• Proteins: 41g
• Fats: 23.8g
• Carbohydrates: 52.1g

Ingredients

• Duck legs: 2 pc
• Mashed potatoes: 300 g
• Blueberry: 50 g
• Freshly ground black pepper: to taste
• Coarse salt: to taste
• Sunflower oil: to taste
• Breadcrumbs: 200 g
• Demi-glace sauce: 100 ml
• TABASCO®: to taste
• Chicken egg: 1 pc

Cooking steps

1. First, marinate the duck. Take salt, pepper, and Tabasco sauce, and rub the leg well, leaving it for 30 minutes to 1 hour. While the duck is marinating, you can make croquettes. From the cooled puree, make equal, flat patties. Break an egg, add a little salt, and whisk it. Dip the patties into the mixture, then coat them in breadcrumbs. You can do a double coating, but it depends on personal preference. Then place them in the refrigerator to set.

   Required ingredients:

   • Duck legs: 2 pieces
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • TABASCO®:  to taste
   • Mashed potatoes: 300 g
   • Chicken egg: 1 piece
   • Breadcrumbs: 200 g

2. Place the duck on a hot grill pan (a regular pan can also be used). Fry on both sides until golden brown. Then send it on a journey to the oven (preheated to 180°C) for 15-20 minutes depending on size.

   Required ingredients:

   • Duck legs: 2 pieces

3. Fry the croquettes in vegetable oil on both sides until golden brown.

   Required ingredients:

   • Sunflower oil:  to taste
   • Breadcrumbs: 200 g

4. Pour the demi-glace sauce into a saucepan, bring to a boil and add blueberries, also add salt and sugar to taste. Bring to a boil again, simmer for a couple of minutes and remove from heat. Add a bit of hot sauce for spiciness;)

   Required ingredients:

   • Demi-glace sauce: 100 ml
   • Blueberry: 50 g
   • Coarse salt:  to taste
   • TABASCO®:  to taste

5. Place the duck on a plate, garnish with croquettes, and drizzle with sauce. I used fresh blueberries and cherry tomatoes for decoration.

   Required ingredients:

   • Duck legs: 2 pieces
   • Blueberry: 50 g