Duck Confit Croquettes with Tomato Jam & Pea Purée
Duck confit is one of the most luxurious preparations in French cuisine—slow-cooked duck legs preserved in their own fat until fall-apart tender.
By using sous vide, we can achieve the same silky texture with precision and ease, without needing to submerge the duck in rendered fat for hours.
These rich, shredded duck legs are folded into a savory potato mixture, breaded with crisp panko, and fried into golden croquettes.
Served with a bright tomato jam and a smooth pea purée, the result is an elegant starter that balances richness with freshness.
Yield: About 12 croquettes (serves 4–6 as an appetizer)
Active Prep: 45 minutes | Sous Vide: 12 hours
Ingredients
Duck Confit (Sous Vide)
- 2 duck legs
- 1 tbsp kosher salt
- 1 tsp sugar
- 3 garlic cloves, smashed
- 2 sprigs thyme
- 1 bay leaf, torn
- 1 tsp cracked black peppercorns
- Zest of ½ orange (optional)
- 1 cup rendered duck fat (or olive oil)
Croquette Filling
- ~2 cups shredded duck confit (from above)
- 1 cup mashed potato (stiff, not creamy)
- 1 shallot, finely minced and sautéed
- 1 tbsp Dijon mustard
- 1 tbsp chopped parsley
- Salt and pepper to taste
Breading & Frying
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- Neutral frying oil (for deep or shallow frying)
Tomato Jam
- 1 lb ripe tomatoes, diced
- ½ cup sugar
- 2 tbsp apple cider vinegar
- 1 tsp grated fresh ginger
- ½ tsp chili flakes (optional)
- Pinch of salt
Pea Purée
- 1½ cups frozen peas
- 1 tbsp butter or olive oil
- ½ cup warm vegetable or chicken stock
- 1 tbsp lemon juice
- Salt and white pepper to taste
Instructions
1. Prepare the Duck Confit
- Combine salt, sugar, garlic, thyme, bay leaf, peppercorns, and orange zest. Rub all over duck legs. Cover and refrigerate for 12–18 hours.
- Rinse off cure and pat dry. Vacuum-seal the legs with duck fat and cook sous vide at 167°F (75°C) for 12 hours.
- Remove from the bag, shred the meat, and discard skin and bones. Chill before forming croquettes.
2. Make the Croquettes
- Mix shredded duck with mashed potato, shallot, mustard, parsley, salt, and pepper.
- Form into small ovals (about 40 g each) and chill for 30 minutes.
- Coat in flour, then beaten egg, then panko. Chill again until firm.
- Fry at 350°F (175°C) for 2–3 minutes until golden brown. Drain and keep warm.
3. Tomato Jam
- Combine tomatoes, sugar, vinegar, ginger, chili flakes, and salt in a saucepan.
- Simmer over medium-low heat until thick and jammy, about 45 minutes. Cool before serving.
4. Pea Purée
- Blanch peas in salted water for 2 minutes, then shock in ice water.
- Blend with butter, warm stock, and lemon juice until smooth.
- Season to taste and strain for an ultra-smooth texture.
5. To Plate
- Spoon a swipe of pea purée on the plate.
- Add a small dollop of tomato jam beside or beneath the croquette.
- Top with 1–2 croquettes and garnish with microgreens or fried shallots.
Chef’s Notes
- The duck confit can be made up to 5 days in advance and stored refrigerated in its fat.
- Croquettes can be frozen before frying—just fry straight from frozen, adding 1–2 minutes to cooking time.
- A drizzle of reduced balsamic or duck jus elevates the dish beautifully.
Admiral's Table 
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