Smoked duck croquettes with port, plumb and ginger reduction, toasted almonds

Essential Cuisine

Essential Cuisine

Standard Supplier 20th October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Smoked duck croquettes with port, plumb and ginger reduction, toasted almonds

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following smoked duck croquettes recipe a try? A starter prepared by Adrian Kirby in the Cheshire Heat of the North West Young Chef Competition 2014


  • Duck breast
  • Port
  • Fresh ginger
  • Plums
  • Almonds
  • Grapefruit
  • Orange
  • Sugar
  • Radish
  • Bread crumbs
  • Egg whites
  • Pak choi
  • Smoking chips


Start with the reduction by bringing the port to the boil then adding sugar, fresh ginger, and plumbs then reduce by 3/4. Strain and chill.
Seal duck breasts each side then put smoking chips in the bottom of a gastro with the duck above in a separate one, cover and smoke the breasts for approximately 3 minutes (depending on size) then chill
When the duck has cooled dice into 2cm cubes, pane and pan fry.
To serve slice radish, segment the orange and grapefruit and toast almonds in a little peanut oil, add your port reduction then arrange.

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