Output : 6
Preparation: 10 minutes
Chilling: 2 hours
Cooking: about 20 minutes
Ingredients
- 60 ml (4 tbsp) butter
- 60 ml (4 tbsp) flour
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) veal stock
- 15 ml (1 tbsp) Montreal steak spices
- 2 Rougié duck legs confit
- 30 ml (2 tbsp) onion jam
Breadcrumbs
- Flour quantity
- 90 ml (6 tbsp) milk
- 4 beaten eggs
- Panko breadcrumbs quantity
Preparation
- In a saucepan, melt the butter then, using a spatula, add the flour and cook for 2 to 3 minutes while stirring.
- Gradually add the wine and veal stock and cook, stirring constantly, until thickened evenly.
- Add the Montreal steak spices. Check the seasoning. The béchamel sauce is ready.
- Shred the duck legs.
- In a bowl, mix the shredded duck, the béchamel sauce, the onion jam, cover and refrigerate for 2 hours.
- Preheat the fryer oil to 180 °C (350 °F).
- Using your hands, form 6 balls of the prepared mixture.
- Organize 3 bowls, in one, put the flour, in another, the milk and the eggs beaten with a fork, and in the third, the breadcrumbs.
- Roll the balls in the flour, then in the beaten egg and milk and finally in the breadcrumbs.
- Place the balls in the fryer basket and immerse in the hot oil until a beautiful dark golden brown.
- Reserve in a hot oven if necessary.
- Serve, accompanied by crunchy vegetables and yellow mustard.
