Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli

Name: Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli
Yield: 10
Ingredients: 5.0n/a duck legs confit, shredded and chopped fine; 2.5cup Mashed potatoes; 2.0n/a small shallots, finely minced; 1.0n/a 1/4 cups shredded Comte cheese; 1.0tsp Thyme, fresh, minced; 1.0Tbsp Maille Old Style Mustard 4 x 8.16 lb as needed; 1.0cup AP Flour; 4.0n/a eggs, whisked; 4.0cups Panko breadcrumbs; 0.0 Oil, for frying; 1.0lb red cabbage, roughly chopped; 3.0oz Port Wine; 1.5oz Red wine vinegar; 1.0tsp Maille Dijon Originale Mustard 4 x 9.05 lb; 1.0tsp Salt, kosher; 1.0cup Cranberry sauce; 1.0g xantham gum; 2.0cups Hellmann's® Real Mayonnaise 1 gal 4 pack; 0.5Tbsp Lemon zest; 0.5Tbsp Orange zest; 2.0n/a Garlic cloves; 1.0tsp Fresh thyme, chopped; 0.5tsp Cayenne pepper; 0.0 2-3 croquettes; 1.0Tbsp cranberry red cabbage sauce; 0.0Tbsp citrus aioli

Duck Croquettes with Cranberry Cabbage Sauce and Citrus Aioli – - Recipe

Evoke nostalgia with the comforting flavors of Thanksgiving, all wrapped up in modern bite.Perfect as a shareable!

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Prepare the croquettes

duck legs confit, shredded and chopped fine 5.0 n/a
Mashed potatoes 2.5 cup
small shallots, finely minced 2.0 n/a
1/4 cups shredded Comte cheese 1.0 n/a
Thyme, fresh, minced 1.0 tsp
Maille Old Style Mustard 4 x 8.16 lb as needed 1.0 Tbsp
Maille Old Style Mustard 4 x 8.16 lb
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AP Flour 1.0 cup
eggs, whisked 4.0 n/a
Panko breadcrumbs 4.0 cups
Oil, for frying

Make the cranberry red cabbage sauce

red cabbage, roughly chopped 1.0 lb
Port Wine 3.0 oz
Red wine vinegar 1.5 oz
Maille Dijon Originale Mustard 4 x 9.05 lb 1.0 tsp
Maille Dijon Originale Mustard 4 x 9.05 lb
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Salt, kosher 1.0 tsp
Cranberry sauce 1.0 cup
xantham gum 1.0 g

Make the citrus aioli

Hellmann's® Real Mayonnaise 1 gal 4 pack 2.0 cups
Hellmann's® Real Mayonnaise 1 gal 4 pack
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Lemon zest 0.5 Tbsp
Orange zest 0.5 Tbsp
Garlic cloves 2.0 n/a
Fresh thyme, chopped 1.0 tsp
Cayenne pepper 0.5 tsp

Plate the dish

2-3 croquettes
cranberry red cabbage sauce 1.0 Tbsp
citrus aioli

Winter

Autumn

Created by

Dana Cohen

Corporate Chef

Evoke nostalgia with the comforting flavors of Thanksgiving, all wrapped up in modern bite.Perfect as a shareable!

...

Preparation

Prepare the croquettes
1. Combine the duck, mashed potato, shallot, Comte cheese, thyme and mustard in a large bowl and mix well.Form into small round balls and refrigerate until set.
2. Season the Panko breadcrumbs.Use the 3 stage breading process to bread the croquettes, then fry until golden brown and crisp.Drain and set aside.
Make the cranberry red cabbage sauce
1. Combine the cabbage, port and vinegar in a sous vide bag and vacuum seal. Sous vide at 200F for 2 hours, or until cabbage feels soft. Allow to cool in the bag.
2. In a blender, combine the sous vide cabbage (including any liquid) with the Dijon mustard, salt and cranberry sauce. Puree on high speed until completely smooth. Sprinkle the xantham gum and continue to blend.
3. Strain the puree through a fine mesh sieve and place in a squeeze bottle. Refrigerate until needed.
Make the citrus aioli
1. Puree all ingredients in a blender until smooth. Place in a squeeze bottle and refrigerate until needed.
Plate the dish