These golden-brown croquettes are crisp on the outside and meltingly tender inside, made from shredded duck confit , creamy mashed potatoes, herbs, and aromatics. Served with a Dijon-honey dipping sauce , they're an irresistible balance of savory, sweet, and tangy—ideal for dinner parties, holidays, or a sophisticated canapé.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 35 minsCook Time 15 minsTotal Time 50 mins18–20 bite-sized croquettes
For the Croquettes:
2 duck confit legs, skin removed and meat shredded (about 1 ½ cups)
1 ½ cups mashed potatoes (firm, not runny; Yukon Golds work well)
1 small shallot, finely diced
1 clove garlic, minced
1 tbsp fresh thyme or parsley, finely chopped
Salt & black pepper, to taste
1 egg yolk (binds mixture)
For Breading
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
For Frying
Neutral oil (like grapeseed, peanut, or canola) for deep or shallow frying
For the Dijon-Honey Dip
2 tbsp Dijon mustard
1 tbsp honey
1 tsp white wine vinegar
2 tbsp mayonnaise or Greek yogurt (optional for creaminess)
Pinch of salt and black pepper
Prepare the Croquette Mixture
1
In a skillet over medium heat, sauté shallot and garlic in a splash of oil until soft but not browned (about 2–3 minutes).
In a mixing bowl, combine:
Shredded duck confit
Mashed potatoes
Cooked shallot & garlic
Herbs
Egg yolk
Season generously with salt and pepper . Mix until well combined.
Shape mixture into small balls or ovals (about 1 tbsp each).
Place on a parchment-lined tray and refrigerate for 30 minutes–1 hour to firm up.
Bread the Croquettes
2
Set up a breading station with:
Roll each chilled croquette in flour , dip in egg , and coat with panko .
Return to the tray and chill again for 15 minutes if time allows (helps retain shape when frying).
Fry the Croquettes
3
Heat oil in a deep pot or skillet to 350°F (175°C) .
Fry croquettes in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes).
Remove with a slotted spoon and drain on paper towels or a wire rack.
Make the Dijon-Honey Dip
4
In a small bowl, whisk together:
Dijon mustard
Honey
Vinegar
Optional mayo or yogurt
Adjust salt and pepper to taste. Chill until serving.
Serve
5
Arrange croquettes on a serving platter with toothpicks or mini skewers .
Spoon or drizzle the Dijon-honey dip into a ramekin or squeeze bottle.
Garnish with fresh herbs , microgreens , or pickled onions .
Tips for Success
6
Duck confit is available at many specialty grocers or can be homemade in advance.
You can bake croquettes at 425°F (220°C) for ~18 minutes, flipping halfway, for a lighter version.
Croquettes can be frozen after breading—just fry from frozen for 1–2 extra minutes.
Variations
7
Add finely chopped chestnuts or truffle oil to the filling for holiday flair.
Swap panko for gluten-free breadcrumbs if needed.
Try with a black garlic aioli or sour cherry compote for an elevated twist.
Suggested Pairings
8
Drink with: Sparkling wine, Pinot Noir, or a Belgian-style blonde ale
Serve with: Bitter greens salad, pickled shallots, or cornichons
Occasions: Holiday appetizers, cocktail parties, French-themed dinners
Ingredients 18–20 bite-sized croquettes
For the Croquettes:
2 duck confit legs, skin removed and meat shredded (about 1 ½ cups)
1 ½ cups mashed potatoes (firm, not runny; Yukon Golds work well)
1 small shallot, finely diced
1 clove garlic, minced
1 tbsp fresh thyme or parsley, finely chopped
Salt & black pepper, to taste
1 egg yolk (binds mixture)
For Breading
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
For Frying
Neutral oil (like grapeseed, peanut, or canola) for deep or shallow frying
For the Dijon-Honey Dip
2 tbsp Dijon mustard
1 tbsp honey
1 tsp white wine vinegar
2 tbsp mayonnaise or Greek yogurt (optional for creaminess)
Pinch of salt and black pepper
Directions Prepare the Croquette Mixture
1
In a skillet over medium heat, sauté shallot and garlic in a splash of oil until soft but not browned (about 2–3 minutes).
In a mixing bowl, combine:
Shredded duck confit
Mashed potatoes
Cooked shallot & garlic
Herbs
Egg yolk
Season generously with salt and pepper . Mix until well combined.
Shape mixture into small balls or ovals (about 1 tbsp each).
Place on a parchment-lined tray and refrigerate for 30 minutes–1 hour to firm up.
Bread the Croquettes
2
Set up a breading station with:
Roll each chilled croquette in flour , dip in egg , and coat with panko .
Return to the tray and chill again for 15 minutes if time allows (helps retain shape when frying).
Fry the Croquettes
3
Heat oil in a deep pot or skillet to 350°F (175°C) .
Fry croquettes in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes).
Remove with a slotted spoon and drain on paper towels or a wire rack.
Make the Dijon-Honey Dip
4
In a small bowl, whisk together:
Dijon mustard
Honey
Vinegar
Optional mayo or yogurt
Adjust salt and pepper to taste. Chill until serving.
Serve
5
Arrange croquettes on a serving platter with toothpicks or mini skewers .
Spoon or drizzle the Dijon-honey dip into a ramekin or squeeze bottle.
Garnish with fresh herbs , microgreens , or pickled onions .
Tips for Success
6
Duck confit is available at many specialty grocers or can be homemade in advance.
You can bake croquettes at 425°F (220°C) for ~18 minutes, flipping halfway, for a lighter version.
Croquettes can be frozen after breading—just fry from frozen for 1–2 extra minutes.
Variations
7
Add finely chopped chestnuts or truffle oil to the filling for holiday flair.
Swap panko for gluten-free breadcrumbs if needed.
Try with a black garlic aioli or sour cherry compote for an elevated twist.
Suggested Pairings
8
Drink with: Sparkling wine, Pinot Noir, or a Belgian-style blonde ale
Serve with: Bitter greens salad, pickled shallots, or cornichons
Occasions: Holiday appetizers, cocktail parties, French-themed dinners
Duck Confit Croquettes with Dijon-Honey Dip
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