Duck Confit Croquettes With Mushrooms – a delicious recipe with duck confit, mushrooms, foie, onion, butter, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 180 degrees Celsius. Cut the dried mushrooms into small pieces and place in warm water to hydrate for at least half an hour.
2
Bake confit for 15 minutes until it is lightly browned and has shed the fat that covers it. Discarding the skin, dice into tiny pieces.
3
Finely dice the onion and cook on low heat in butter. Add the confit and mix in the flour. Stir well to toast and lose the raw taste. Immediately add the mushrooms including the water used to hydrate them. Stir and slowly add milk until a thick paste is formed. Add the foie and stir. Season with salt, pepper, and nutmeg to taste.
4
Let cool in a shallow pan for at least 4 hours in the refrigerator.
5
Shape the croquettes and dip them in flour, then in egg, and finally in breadcrumbs.
6
Fry in an abundant amount of well-heated olive oil.
226
kcal
Calories
11
g
Fat
25
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 duck confit, 1/2 ounce dried mushrooms, 1 3/4 ounces foie, 1/2 onion, and more.
Yes, Duck Confit Croquettes With Mushrooms falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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