Duck Breast with Duck Croquette

Duck breast with duck croquette, parsnip purée, glazed young vegetables, mushroom ketchup and spiced duck jus

Created by Coventry College (2018/19)

Course: Main

Servings: 4

Students: Alin Stoica, Daniel Lanhorn, Bobbi Bayliss

Lecturer: James Brooke

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zest of 1 lemon
3 cloves garlic
10g thyme
5 potato russet
500g parsnips
250ml
2 King Oyster mushrooms
200g wild mushrooms
150g butter
100g turnip
100g beetroot
2 onions
50g baby carrots
6 shallots
20g cornflour
10g honey
1 duck
1 carrot
1 celery stick
50ml balsamic vinegar
50g brown sugar
1 orange

  1. Marinate the duck legs and cook them in pressure cooker.
  2. Roast baby vegetables.
  3. Make jus.
  4. Make parsnip purée.
  5. Make potato string and wrap around the leg, cook the breast and let rest.
  6. Cook mushroom and crispy carrot.
  7. Deep fry the legs.

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