Duck confit and cranberry croquettes

Coarsely chop the duck meat confit. Add 1/3 cup of the bread crumbs and all the other ingredients with the exception of the rendered fat. Mix well. Form into 8 croquettes about 7 cm (3 in.) in diameter. Dip croquettes in the remainder of the bread crumbs. Melt duck fat. Fry croquettes at medium high until crispy and golden brown.

Serve as an appetizer topped with micro herbs and a lemon & dill sauce.

Serve as a main course accompanied by a salad or atop a burger roll.