Confit duck and mushroom cromesquis

4 servings (approximately 12 to 16 cromesquis, depending on size)
Preparation time: 30 minutes
Chilling / Freezing time: 1 hour
Cooking time: 4 to 5 minutes
Total time: approximately 1 hour 35 minutes

In a skillet, sauté the shallots and mushrooms in a little fat until softened. Season with salt and pepper.

Deglaze with the alcohol, add the stock, and let it reduce until a rich, concentrated sauce forms. Adjust the seasoning to taste and let cool.

Mix the cooled sauce with the confit duck and cheddar until well combined.

Shape into balls of approximately 30 g each. Place on a baking sheet and freeze for about 1 hour.

Coat the balls in flour, then dip them in the egg and milk mixture, and finally coat them in the mixture of traditional and panko breadcrumbs.

Fry in oil at 180 °C (350 °F) for 4 to 5 minutes, until golden brown. Drain on paper towels.