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Croquettes:

Step One

Place the duck leg in a mixture of salt and sugar, ensuring it is fully covered. Add aromats such as juniper berries, citrus peel, and star anise.

Step Two

Cover and refrigerate for 6-8 hours.

Step Three

After brining, wash off the salt and sugar mix and pat the duck leg dry.

Step Four

Place the duck leg in a tray and cover with Simply Vegetable Oil. Cover the tray and cook in the oven at 110°C for approximately 2 hours, or until tender.

Step Five

Once cooked, remove the meat from the duck leg, shred it, and place it in a bowl.

Step Six

Season the shredded duck with cooked potatoes, egg yolks, finely chopped thyme leaves, salt, and pepper.

Step Seven

Shape the mixture into croquettes and place them in the freezer for 1 hour to set.

Step Eight

Once set, coat each croquette in the following order:

• Plain flour
• Egg wash (whole eggs mixed with milk)
• QBA bread crumbs

Step Nine

Deep fry in oil until golden brown.

Step Ten

Once cooked, season with salt and serve.

Smoked BBQ Aioli:

Step One

Mix ETA Barbecue sauce with Oli & Vine Aioli.

Step Two

Add salt, pepper, and white vinegar.

Step Three

Stir well and serve.

Dressed Peas:

Step One

Cook whole peas in their pods in boiling water for 10-20 seconds.

Step Two

Refresh in ice-cold water.

Step Three

Dry the peas and dress them with oil, white vinegar, lemon juice, salt, and pepper.

Pickled Onions:

Step One

Boil whole Spanish onions (skin on) in water for 18 minutes.

Step Two

Refresh in ice-cold water, then peel back the layers.

Step Three

Shape the layers into petal-like pieces.

Step Four

Place the petals in a pickling solution of sugar, vinegar, salt, and aromats for 1 hour before serving.

Garnish the dish with fresh snow pea tendrils for an elegant finish.