A dish that will make you want to put Club House La Grille® Smouldering Smoked Applewood on literally everything, introduce yourself to this in-your-face smokey spice with a delicious Duck Confit Croquette; perfect for fall/winter menus. Dredged in flour, egg wash, bread crumbed and fried until golden brown, this dish is served on a plate of smouldering mayo and topped with pickled garlic scapes, sprouts, dill and an extra sprinkling of that applewood spice for that perfect finish.
This recipe was created for Club House for Chefs by: Gus Stiefenhoffer Brandson of Published on Main in Vancouver, British Columbia.
Chop the duck confit to a medium size, leaving some pieces a little larger. Mix all ingredients well in a bowl. Lay out two sheets of clear film and place mix on clear film. Form into a log about the width of a large coin, and wrap very tightly to expell all air. Freeze until fully set.
Mix mayonnaise, Club House La Grille Smouldering Smoked Applewood and Club House Lemon and Pepper Seasoning. Set aside.
Remove confit log from freezer, cut to 1 inch thickness, and remove plastic wrap. Dredge in flour, then egg wash, then bread crumbs and pat breading to ensure it is secure and fully coated. In a pot or deep fryer, cook at 350F until golden brown. Remove from fryer and drain on a paper towel to remove extra oil. Plate on top of the smouldering mayo and garnish with pickled garlic scapes, dill, sprouts, and sprinkle seasoning on top to finish.
Confit logs and mayo can be made well in advance and held until ready to serve.