Duck Rillettes Croquettes Recipe
Yield: ~16–20 pieces (1½" balls)
Ingredients
Filling:
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1 cup Hudson Valley Farms Duck Rillettes
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¾ lb Yukon Gold potatoes (about 2 medium), peeled and cubed
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1 tbsp unsalted butter
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1 tbsp minced shallot
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2 tbsp chopped parsley or chives (optional)
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½ tsp Dijon mustard (optional)
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Salt and black pepper to taste
Breading:
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½ cup flour
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2 eggs, beaten
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1½ cups fine breadcrumbs or panko
Frying:
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Neutral oil (or a blend with duck fat), for deep or shallow frying
Instructions
1. Prepare the potato:
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Boil cubed potatoes in salted water until fork-tender.
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Drain and mash with butter while still warm — smooth but not too wet.
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Cool slightly.
2. Make the filling:
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In a bowl, mix together:
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Mashed potatoes (about 1¼ cups)
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Duck rillettes (room temp or slightly chilled for easier mixing)
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Minced shallot
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Parsley or chives
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Dijon mustard (if using)
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Salt and pepper to taste (go light—rillettes are seasoned)
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Chill mixture for at least 30 minutes to firm up.
3. Shape:
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Scoop into ~1.5" balls or small cylinders.
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Chill again briefly if too soft.
4. Bread:
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Dredge each croquette in flour → egg → breadcrumbs.
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For a thicker crust: repeat egg + breadcrumb step once more.
5. Fry:
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Heat oil to 350°F (175°C).
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Fry in batches until golden and crisp, about 2–3 minutes per side.
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Drain on paper towels.
Serve with:
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Cornichon or caper aioli
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Whole grain mustard crème fraîche
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Pickled onion or stone fruit chutney
