Delicious Duck and My Master Stock Gravy

A simple duck recipe with potato croquettes topped off with gravy made from master stock.

There are so many ways to cook duck but there is no need for a fancy confit. I do duck this way every time I cook it at home if I'm not doing a Peking duck. It's so simple, yet my dad says it's the best duck I cook.

Make an impressive dinner for any occasion.

It’s hard to judge the timing for each part of the dish for meals like this. For a guide I put peel and cut the potatoes then put on the duck. It takes 1h30m in total. Once the duck is on, cook the potatoes for 20 minutes. mashing it takes 2 minutes, then I freeze for an hour. When the duck has cooked for 1h 10m, I put the vegetables on for 20 minutes. Once the vegetables are on, I prepare the flour egg and breadcrumbs. When the duck has cooked for 1 hour and 20 minutes, I make the gravy and start the coquettes, cooking the croquettes for 5 minutes. Hopefully, with this guide, everything is ready at the same time.

RECIPE

MAKES 2 Serves

Cooking & Preperation Time: Roughly 1 Hour 40 Minutes

2 Duck Thighs with Legs

120 Grams Beans, Fresh or Frozen

120 Grams Broccoli, Fresh or Frozen

120 Grams Cabbage, Sliced

Salt to Taste

Cracked Pepper to Taste

My Master Stock Gravy, RECIPE HERE:

Potato Croquettes

300 Grams Potatoes, Peeled and Diced

1-2 Teaspoon Milk

20 Grams Butter

10 Grams Chives

Salt to Taste

Ground White Pepper to Taste

1 Cup Breadcrumbs

1/2 Cup Flour

3 Eggs

INGREDIENTS

DIRECTIONS

Peel and dice the potatoes. On a baking tray, season the bottom (skinless side) of the duck with salt and pepper. Turn it over and poke small holes in the skin. Season with salt and pepper. Place the duck skin side up in a pre-heated oven at 160 degrees Celsius for 1 hour and 30 minutes.

In a pot, add water and your potatoes. Bring it to a boil, then simmer on medium-low heat for 20 minutes. Until the Potatoes are soft. Drain the water out of the pot. Add 1 egg, milk, butter, chives, salt, and pepper. Mash until combined. Add more milk if needed.

Layer a tray with cling wrap. Place the mash mixture in a piping bag. Using the piping bag make lines of the thickness you desire for your croquettes. Freeze for an hour.

When your duck has roughly 20 minutes to go, put the vegetables on. Start cooking vegetables to your preferred liking. Meanwhile, after your mash has frozen for an hour, take the mash potato mixture out the freeze and cut to size. Set up the eggs wash (mix 2 eggs), flour and breadcrumbs for crumbing the croquettes.

Coat with flour. Shake to get excess flour off. Coat your potato mixture with the egg wash. Coat with breadcrumbs.

Set the croquettes aside. Start the gravy. While the gravy is thickening, cook the croquettes either shallow or deep fried for roughly 5 minutes. The gravy should be thick by the time the vegetables and croquettes are ready.

Plate your dinner up how you prefer. Enjoy!