1: Pre-heat the oven to 180C. 

2: Place the confit duck leg into the oven until it is warm through and the duck falls off the leg. 

3: Pull all the duck meat off the bone and place into a bowl. 

4: While still warm, add a small amount of the duck fat to help the meat bind. Roll into a cylinder type shape. 

5: Place into the fridge to cool and harden. 

6: Beat the egg in one bowl, place the flour and panko in two other bowls. 

7: Coat the duck croquette in the flour, then egg, then panko. 

8: Place a good amount of vegetable oil in a pan, wait till it gets hot and then shallow fry the croquettes until they are golden brown round the sides. 

9: Place into the oven at 200C to warm through for about 8-10 minutes. 

10: Let cool slightly and serve with a fruit chutney. 

Every event needs fantastic food and a brilliant plan. Doggart & Squash love everything about weddings and parties, from tailoring your menus to styling your events. They have long-standing relationships with the highest quality suppliers, and alongside their friendly team, who provide a relaxed and professional service, they will always be on hand to answer all your questions so you can enjoy the process stress-free!

As a team, they are always looking for ways to be ‘better’ and sustainability is at the forefront of every decision they make - from how they run the kitchens and choose suppliers, to reducing their waste and giving back to local communities.