Confit duck and mushroom cromesquis

• Préparation : 30 minutes
• Cuisson : 5 minutes
• Portions : 4

Ingrédients

Cromesquis
• 300 g of shredded confit duck
• 150 g of sharp cheddar cheese, grated
Sauce
• 2 French shallots, finely chopped
• 200 g of mushrooms, finely chopped
• 60 ml (¼ cup) of alcohol for deglazing (white wine, whisky, or other)
• 125 ml (½ cup) of duck stock (or another type of stock)
Breading
• 125 ml (½ cup) of flour
• 2 egs
• 60 ml (¼ cup) of milk
• 125 ml (½ cup) of traditional breadcrumbs
• 125 ml (½ cup) of panko breadcrumbs
Cooking
• Vegetable oil, for frying

Préparation

1. 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

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

3. 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.

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

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

6. 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.

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

Recipe created by @SandraFoodieCréative
Winner of MasterChef Québec