Crispy Duck Leg Croquettes with Plum & Star Anise Dipping Sauce

Crispy Duck Leg Croquettes with Plum & Star Anise Dipping Sauce

Elevate your appetizer game with these exquisite Crispy Duck Leg Croquettes. We take succulent, slow-cooked duck leg, shred it, and combine it with creamy mashed potato before encasing it in a crunchy Panko crust. The perfect counterpoint to the rich duck is a homemade dipping sauce, bursting with the sweet and sour notes of plum, infused with aromatic star anise and a hint of chilli. These croquettes are an impressive starter or a fantastic party snack, guaranteed to delight your guests.

Ingredients

For the Slow-Cooked Duck Leg:

• 2 large duck legs (approx. 600-700g total)

• 1 tbsp vegetable oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 2 tbsp soy sauce

• 2 tbsp hoisin sauce

• 1 tsp Chinese five-spice powder

• 200ml chicken stock

• Salt and freshly ground black pepper to taste

For the Croquette Filling:

• 400g Maris Piper or King Edward potatoes, peeled and cubed

• 50g unsalted butter

• 2 large egg yolks

For the Plum & Star Anise Dipping Sauce:

• 300g fresh plums, pitted and chopped

• 100ml red wine vinegar

• 50g caster sugar

• 2 whole star anise

• 1 cinnamon stick

• 1 inch fresh ginger, sliced

• 1 clove garlic, crushed

• ½ tsp red chili flakes (adjust to taste)

• 100ml water

• Pinch of salt

For Dredging & Frying:

• 100g plain flour

• 2 large eggs, beaten

• 150g Panko breadcrumbs

• Vegetable oil, for deep frying

For Garnish:

• Fresh coriander leaves or thinly sliced spring onions

Instructions

1. Prepare the Slow-Cooked Duck Leg:

1. Pat the duck legs dry with kitchen paper. Season generously with salt and pepper.

2. Heat 1 tbsp vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the duck legs, skin-side down, for 8-10 minutes until golden brown and crispy. Flip and sear for another 2-3 minutes. Remove duck legs from the pot and set aside, draining off most of the rendered fat, leaving about 1 tbsp.

3. Add the chopped onion to the pot and sauté for 5 minutes until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant.

4. Stir in the soy sauce, hoisin sauce, Chinese five-spice powder, and chicken stock. Bring to a simmer.

5. Return the duck legs to the pot, ensuring they are partially submerged. Cover the pot and transfer to a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until the duck meat is falling off the bone.

6. Carefully remove the duck legs from the pot. Once cool enough to handle, shred the meat from the bones, discarding skin and bones. Finely chop the shredded duck. Set aside.

7. Strain the braising liquid from the pot into a small saucepan. Skim off any excess fat. Reduce the liquid over medium-high heat until it thickens slightly to a glaze (about 5-10 minutes). Stir the reduced glaze into the shredded duck meat.

2. Make the Plum & Star Anise Dipping Sauce:

1. Combine the chopped plums, red wine vinegar, caster sugar, star anise, cinnamon stick, sliced ginger, crushed garlic, red chili flakes, water, and a pinch of salt in a saucepan.

2. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the plums have broken down and the sauce has thickened.

3. Remove from heat. Carefully remove the star anise, cinnamon stick, and ginger slices.

4. For a smoother sauce, you can blend it with an immersion blender or in a regular blender until desired consistency is reached. Taste and adjust seasoning if necessary. Set aside to cool.

3. Prepare the Croquette Filling:

1. While the duck is cooking, boil the cubed potatoes in salted water until very tender (about 15-20 minutes). Drain well and return to the hot pot to steam dry for a minute.

2. Mash the potatoes until smooth. Add the unsalted butter and egg yolks, mixing well until thoroughly combined and creamy. Season with salt and pepper.

3. In a large bowl, combine the shredded duck meat with the mashed potato. Mix thoroughly until evenly distributed.

4. Cover the mixture and refrigerate for at least 1 hour (or up to overnight) to firm up, which makes shaping easier.

4. Shape and Dredge the Croquettes:

1. Set up your dredging station: three shallow dishes. One with plain flour, one with beaten eggs, and one with Panko breadcrumbs.

2. Take portions of the chilled duck and potato mixture (about 1.5-2 tablespoons per croquette) and shape them into cylinders or oval shapes, about 5-6 cm long.

3. Roll each croquette first in the flour, ensuring it's fully coated, then dip in the beaten egg, letting any excess drip off, and finally roll generously in the Panko breadcrumbs, pressing gently to ensure a good coating.

4. Place the breaded croquettes on a baking tray lined with parchment paper. Once all are shaped, refrigerate for at least 30 minutes to firm up the coating.

5. Fry the Croquettes:

1. Heat vegetable oil in a deep frying pan or a Dutch oven to 170-175°C (340-350°F). Ensure the oil is deep enough to submerge the croquettes.

2. Carefully lower a few croquettes at a time into the hot oil, ensuring not to overcrowd the pan.

3. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy all over.

4. Remove the croquettes with a slotted spoon and place them on a wire rack lined with kitchen paper to drain excess oil.

5. Repeat with the remaining croquettes.

6. Serve:

Serve the crispy duck croquettes immediately, garnished with fresh coriander or thinly sliced spring onions, alongside the tangy Plum & Star Anise Dipping Sauce.

Serving Suggestions

• Serve as a sophisticated appetizer for a dinner party.

• Arrange on a platter for a luxurious party snack.

• Pair with a simple side salad with a light vinaigrette to cut through the richness.

Pairing Tips

• Imperial Stout: The rich, roasted malt notes and often dark fruit or chocolate undertones of an Imperial Stout beautifully complement the savoury duck and the sweet-tangy plum sauce. Its higher alcohol content and full body stand up to the richness of the dish.

• Prosecco: The crisp acidity, lively bubbles, and subtle fruitiness of a Prosecco provide a refreshing contrast to the richness of the croquettes, cleansing the palate and enhancing the vibrant plum sauce.

• Saison Beer: A Belgian Saison, with its spicy, fruity, and often peppery notes, can offer an intriguing counterpoint to the duck and a nice bridge to the star anise in the sauce.

• Dry Cider: A sharp, dry cider can cut through the richness of the duck and offer a refreshing, fruity lift that harmonises with the plum sauce.