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Duck Confit Croquettes with Dijon-Honey Dip

Yields4 ServingsPrep Time35 minsCook Time15 minsTotal Time50 mins

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.

Duck Confit Croquettes with Dijon-Honey Dip

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
Prepare the Croquette Mixture
1

  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).

  2. In a mixing bowl, combine:

    • Shredded duck confit

    • Mashed potatoes

    • Cooked shallot & garlic

    • Herbs

    • Egg yolk

  3. Season generously with salt and pepper. Mix until well combined.

  4. Shape mixture into small balls or ovals (about 1 tbsp each).

  5. Place on a parchment-lined tray and refrigerate for 30 minutes–1 hour to firm up.

Bread the Croquettes
2

  1. Set up a breading station with:

    • Flour (seasoned with a pinch of salt)

    • Beaten eggs

    • Panko breadcrumbs

  2. Roll each chilled croquette in flour, dip in egg, and coat with panko.

  3. Return to the tray and chill again for 15 minutes if time allows (helps retain shape when frying).

Fry the Croquettes
3

  1. Heat oil in a deep pot or skillet to 350°F (175°C).

  2. Fry croquettes in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes).

  3. Remove with a slotted spoon and drain on paper towels or a wire rack.

Make the Dijon-Honey Dip
4

  1. In a small bowl, whisk together:

    • Dijon mustard

    • Honey

    • Vinegar

    • Optional mayo or yogurt

  2. 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

Nutrition Facts

4 servings

Serving size