Duck Leg Croquette
{Judge}: Praised for lovely aromatics running through it - specifically the chili and spring onion. {Judge}: Nicely crispy on the outside with soft, melting, flavoursome meat inside. Love that.
Duck legs braised with star anise, lemongrass, ginger, plums and chili until deeply fragrant and falling tender. The meat is stripped, bound and crumbed before frying to a crisp shell. Spring onion adds freshness to the filling. The croquette extracts maximum flavour from a secondary cut, concentrating the aromatic braising spices into every bite while delivering the contrast of a crisp, golden exterior against a soft, yielding interior. The braising stock is reserved for the sauce, leaving no waste.
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