Tex-French-Style Duck Confit and Sweet Potato Croquettes


Courtesy of Chef Chris Chism, Austin chef

Fairly difficult

Tex-French-Style Duck Confit and Sweet Potato Croquettes


For 4 Person(s)


  • 2 1/2 pounds canned duck confit
  • 1 egg
  • 2 medium sweet potatoes, roasted and mashed (mix sweet and russet for more character)
  • 1/2 cups flour
  • 2 tablespoons chopped herbs, such as rosemary
  • 1 Fresh pepper, to taste
  • 1 cups your favorite crumbs (we used cracker meal)
  • 2 medium-ripe peaches, pitted and sliced
  • 1/4 cups brown sugar
  • 1/4 cups red wine vinegar
  • 2 tablespoons chicken stock or white wine
  • 1 bunch basil, plus more to garnish

Tex-French-Style Duck Confit and Sweet Potato Croquettes Directions

  1. Open the confit can and slide the duck onto a dish that will hold all of the contents without spilling. Remove the meat from the leg and thigh, place in a bowl and mash roughly with a fork. Reserve the breast on a baking sheet.
  2. Place the fat in a small saucepan and bring it just to a boil. Remove from the heat and reserve.
  3. Add the egg, mashed potato, flour, chopped herbs and pepper and mix well with a wooden spoon. Scoop out 4 portions of the mixture and dredge in the crumbs. Form portions into flat patties.
  4. Melt the duck fat and pour ½ inch into a small, deep skillet and heat over medium heat. Fry the patties until golden brown and crispy—about 2 to 3 minutes per side. Keep them warm.
  5. Preheat the oven to 400°.
  6. Make the gastrique. Heat 3 tablespoons of the duck fat in a small skillet and sauté the peaches until they just begin to brown. Add the brown sugar, vinegar and chicken stock or wine. Simmer 30 seconds, then add the basil and remove from the heat and set aside.
  7. Bake the reserved duck breast until the skin is brown—about 12 minutes. Slice thinly and divide the slices evenly atop the warm croquettes. Top each with a few peach slices and a generous spoon of the gastrique. Garnish with more fresh basil.

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