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Pulled Duck & Membrillo Croquettas

Michael Brunson - Monday, July 27, 2015
These little Béchamel based croquettes are prepared using pulled duck meat and stuffed with quince paste. A guest once described these as, "little savory jelly donuts". This recipe is a winning finalist for the Maple Leaf Farms Discover Duck 2015 contest.









Croquette Mixture:

10 pcs- Idaho Potatoes (peeled & rough chop)
4 Quarts- Walter
4 Tblsp- Kosher Salt
1# Lbs- Flour (sifted)
1# Lbs- Clarified Butter (melted)
8 cups- Milk 2%
1 cup- Duck Demi-Glace
10 #- Fully Cooked Pulled Duck Meat
5 Tblsp- Parsley (dry)
1 tea- Nutmeg
2 tea- Coriander
1 Tbslp- Black Pepper
2 tea- Cumin
2 tea- Pimenton de la Vera (spicy smoked paprika)
1 tea- Cayenne
2 Tblsp- Kosher Salt
6 cups- Flour (sifted)
5 Tblsp- Baking Powder (sifted)
2#- El Quijote Membrillo/Natural Quince Paste (cut into medium dice ½”)
Enough to Coat- Baking Spray
Enough to Coat- Flour (for dusting)

1.Bring potatoes to a boil in 4 quarts of water with 4 Tablespoons Kosher salt.
2.Boil until soft, drain water completely, and run dry potatoes through potato ricer and set aside.
3.Using a large rondo, melt clarified butter (1#) and fold in the flour (1#) to prepare the blond roux.
4.Once the roux is blond in color, slowly add the 2% milk and Duck Demi-Glace.
5.Bring to a low simmer, whisking often or until smooth.
6.Add the milled potatoes and remove from the heat completely.
7.Add the parsley, nutmeg, coriander, black pepper, cumin, Pimenton de la Vera, cayenne pepper, and the remaining Kosher salt.
8.Incorporate completely.
9.Slowly add the baking powder and the remaining flour.
10.Lightly fold in the pulled duck meat. Be Gentle!
11.Once mixture is finished, portion into croquette sized shapes and lay onto sheet try.
12.Push a finger into the center of each croquette and add one square of the membrillo.
13.Close the croquette, dust in flour, and lay onto parchment lined sheet trays with baking spray, freeze to hold shape.
14.Dip into white tempura batter and fry in oil @ 347° until golden brown on outside and soft & melty in the center.

White Tempura:
¾ cup- Wheat Flour
11 oz- Water (lukewarm)
1 Tblsp- Pressed yeast
1 tea- sugar
1 tea- salt

1.Dilute the yeast in the lukewarm water.
2.Whisk the flour and the water with yeast together, until smooth.
3.Add the sugar and salt.
4.Cover with plastic wrap and allow to ferment for 12 hours at 36°

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