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