Duck Croquette with Orange

Name: Duck Croquette with Orange
Yield: 30
Ingredients: 1 tablespoon of garlic oil; 1 medium onion, finely chopped; 1 clove of garlic, minced; 2 ripe tomatoes, seeded and chopped (about 1/4 cup); 100 g of butter; 75 g of all-purpose flour; 360 ml of milk; 150 g of white cabbage, cooked and shredded (about 1 cup); (cooked in boiling water for 3 minutes); 200 g of cooked duck breast, shredded; and patted dry with paper towels; 1 tablespoon of parsley; 1 tablespoon of chives; Salt and black pepper; Nutmeg; To coat; 500 g of breadcrumbs; 50 g of grated Parmesan cheese; 1 tablespoon of dried herbs (thyme, oregano, sage, rosemary, bay leaves); 2 eggs; 1 liter of oil (or more, if needed, for frying)

1
1 tablespoon of garlic oil
2
1 medium onion, finely chopped
3
1 clove of garlic, minced
4
2 ripe tomatoes, seeded and chopped (about 1/4 cup)
5
100 g of butter
6
75 g of all-purpose flour
7
360 ml of milk
8
150 g of white cabbage, cooked and shredded (about 1 cup)
9
(cooked in boiling water for 3 minutes)
10
200 g of cooked duck breast, shredded
11
and patted dry with paper towels
12
1 tablespoon of parsley
13
1 tablespoon of chives
14
Salt and black pepper
15
Nutmeg
16
To coat
17
500 g of breadcrumbs
18
50 g of grated Parmesan cheese
19
1 tablespoon of dried herbs (thyme, oregano, sage, rosemary, bay leaves)
20
2 eggs
21
1 liter of oil (or more, if needed, for frying)

Ingredients

1
1 tablespoon of garlic oil
2
1 medium onion, finely chopped
3
1 clove of garlic, minced
4
2 ripe tomatoes, seeded and chopped (about 1/4 cup)
5
100 g of butter
6
75 g of all-purpose flour
7
360 ml of milk
8
150 g of white cabbage, cooked and shredded (about 1 cup)
9
(cooked in boiling water for 3 minutes)
10
200 g of cooked duck breast, shredded
11
and patted dry with paper towels
12
1 tablespoon of parsley
13
1 tablespoon of chives
14
Salt and black pepper
15
Nutmeg
16
To coat
17
500 g of breadcrumbs
18
50 g of grated Parmesan cheese
19
1 tablespoon of dried herbs (thyme, oregano, sage, rosemary, bay leaves)
20
2 eggs
21
1 liter of oil (or more, if needed, for frying)

Directions

1
Heat the garlic oil in a pan over medium heat and sauté the onion and garlic until golden brown
2
Add the tomato, butter, and mix well
3
Gradually add the flour, whisking constantly and adding milk as needed
4
Let it cook until the mixture thickens and comes away from the sides of the pan
5
Finally, add the shredded cabbage, duck breast, parsley, chives, salt, black pepper, and nutmeg
6
Mix well
7
Remove from heat, cover, and refrigerate to chill
8
Freeze for about 10 minutes or until firm enough to shape into croquettes
9
Using a spoon, take out portions of the mixture and shape into balls with your hands
10
To coat and fry
11
In one bowl, mix together breadcrumbs, Parmesan cheese, and dried herbs
12
In another bowl, beat the eggs lightly
13
Coat each croquette in flour, then the eggs, and finally the breadcrumb mixture
14
Heat the oil in a large skillet over medium-high heat (add more oil as needed to submerge the croquettes)
15
Fry the croquettes in batches until golden brown, about 2-3 minutes per side
16
Drain on paper towels and serve.