Potato Croquette with Duck Confit – Patrick Hartnett
Another recipe from the 2013 Colorado Potato Festival’s Professional Chef Cook-Off.
- 2 Russet potatoes, cooked and peeled
- 2 egg yolks
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/4 cup Parmesan Cheese, ground
- 1/4 cup fresh bread crumbs-for breading
- 1/4 cup flour-for breading
- 1/4 cup egg wash-for breading
- enough oil for frying
- 1/4 lb duck Confit, shredded
In salted water, over high heat, boil the potatoes until soft.
Pass the potatoes through a potato ricer or a food mill.
Add the yolks, cream, butter, Parmesan and mix.
Allow the mixture to cool and in the palm of your hand, using about quarter of the mashed potato mixture, form a patty. In the center of the patty place a small amount of the duck and wrap the potato around to form a cylinder. Place the potatoes in the freezer to allow them to become firm on the outside.
Bread the croquettes with flour, egg wash, and bread crumbs.
Fry the croquettes at 350 degrees until golden brown.
Drain on paper towels and serve.