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Ducky Croquettes

December 2, 2010

This is the story of a foolish duck. He waited too long to migrate and his home froze over, leaving him vulnerable to the most dangerous predator: a cranky cook freezing her oven-mitts off.

He was delicious.

Ok, I’m kidding. This mallard doesn’t look like he has much meat on his bones, anyway.

Instead, I bought a duck at the store and we ate it for Thanksgiving.  Hopefully, you all are done with your leftovers by now, but these were the last of mine. This is definitely one of the classic options for leftovers, and you can really do it with any kind of meat – or beans or chickpeas for that matter. I especially like the poultry/bacon/sage combo, though; it tastes like Amer’ca.

Behold: shredded cooked duck, crumbled cooked bacon, onion, celery, breadcrumbs, mustard, sage and an egg. (Although I ended up using two.) I added pepper, but my bacon was so salty I didn’t need any extra.

Mix it up. Once you have everything chopped/shredded, this dish is really quick. The fresh onion and celery really liven it up by adding some crunch.

Form patties with your hands, squeezing it all together so it holds its shape. Fry in the leftover bacon grease and a little vegetable oil for about 5 minutes on each side until golden brown.

Eat it with whatever else is leftover. We had some glazed carrots, and the sweet and salty really complimented each other. This would also make a really good breakfast dish, maybe with a poached egg on top.

Ducky Croquettes

Serves 2-3 (Makes 9 small patties)

1 cup (scant) cooked duck, shredded or chopped into tiny pieces
4 slices of bacon, cooked and crumbled (reserve the grease)
½ medium onion, finely diced
1 celery rib, finely diced
½ cup (scant) breadcrumbs
1 teaspoon prepared mustard
1 Tablespoon minced fresh sage
2 eggs
salt and pepper to taste
2-3 Tablespoons vegetable oil for frying (Should cover the bottom of the skillet.)

1.       Combine all ingredients except oil in a medium bowl. Season to taste. (Some bacon is salty enough that you don’t need any additional salt.)
2.       Add more egg or some water/stock if too dry, more breadcrumbs if too wet.
3.       Heat oil with reserved bacon grease in a skillet.
4.       Form patties from mixture and drop in hot oil. Cook until golden brown on both sides. (About 5 minutes each side.) Remove to paper towels or a rack to drain.

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