Potato Croquettes with Smoked Duck and Truffle Unagi
Restaurant-style appetizer for freezing
◷2 hours 30 minutes
Crispy croquettes with delicate potato soufflé, homemade smoked duck and truffle unagi sauce. Perfect for the New Year's table and freezing.
Ingredients
◎2 servings
Potato base
Potato(floury)200 g
Butter15 g
Egg yolks1 pcs
Salt(to taste)
White pepper(pinch)
Nutmeg(pinch)
Breading
Eggs1 pcs
Water500 ml
Panko50 g
Wheat flour0,5 cup
Duck
Duck breast1 pcs
Salt0,5 tsp
Sugar0,5 tsp
Smoked paprika0,5 tsp
Ground black pepper(to taste)
Honey(for glaze)0,5 tsp
Apple/cherry wood chips50 g
Sauce
Unagi sauce2 tbsp
Truffle oil0,5 tsp
Instructions
Prepare the duck
1
Marinate the meat: Score the skin in a crosshatch pattern (not through to the meat), rub with a mixture of salt, sugar, pepper and paprika. Marinate for 6–12 hours in the refrigerator.
2
Add a light smoky aroma: Spread wood chips on the bottom of a roasting pan and cover with foil. Place a rack on top and lay the duck skin-side up. Cook at 120°C for 50–70 minutes. If you have no wood chips: add ¼ tsp liquid smoke to the marinade.
3
Add a crust and serve: Sear the skin for 1–2 minutes in a dry pan or under the grill. Cool and slice into the thinnest possible slices, almost like carpaccio. Can be prepared in advance and stored for 3–4 days in a container.
Potato croquettes
1
Prepare the potato base: Peel the potatoes and boil in salted water until tender. Drain and dry the potatoes over the heat for 1 minute. Mash the potatoes until smooth with no lumps. Add the butter and mix until combined. Add the egg yolk, salt, white pepper and nutmeg. Chill the mixture in the refrigerator for 1–2 hours.
2
Shape the croquettes: Wet your hands with water. Shape the potato mixture into balls of 25–28 g each — you should get 6–8 croquettes. Place the balls in the refrigerator for 20–30 minutes.
3
Bread them: Prepare three bowls: one with flour, one with beaten egg + water + a pinch of salt, and one with panko. Roll each ball in flour, dip in the egg mixture, then roll in panko. Roll between your palms for a perfect shape.
4
Freeze: Arrange the croquettes on a board so they do not touch. Freeze for 1.5–2 hours. Transfer to a container. Store for up to 1 month.
5
Cook from frozen: In oil: 170–175°C, 3–4 minutes until golden. In the oven: 200°C, 12–14 minutes.
Assemble and serve
1
Mix the unagi sauce with truffle oil (3–4 drops).
2
Place a thin slice of smoked duck on each hot croquette.
3
Add a drop of truffle unagi on top.
4
Garnish with microgreens, Parmesan shavings or sesame seeds as desired. Serve immediately.
Freezing — the main secret
Perfect make-ahead: Croquettes keep beautifully in the freezer for up to 1 month and cook straight from frozen
Two cooking methods: Deep-fried (170–175°C, 3–4 minutes) or oven-baked (200°C, 12–14 minutes)
For perfect croquettes
Potato consistency: The mixture should be firm, smooth and hold its shape well. Be sure to chill it for 1–2 hours before shaping
Place on a rack: After frying, place the croquettes on a wire rack rather than paper — this keeps them crispy
Add bright accents
For garnish: Microgreens, thin shavings of Parmesan or a pinch of sesame seeds — as desired