Duck Confit Croquettes with Mushrooms

Directions

1. Preheat oven to 180 degrees Celsius. Cut the dried mushrooms into small pieces and place in warm water to hydrate for at least half an hour.
2. Bake confit for 15 minutes until it is lightly browned and has shed the fat that covers it. Discarding the skin, dice into tiny pieces.
3. Finely dice the onion and cook on low heat in butter. Add the confit and mix in the flour. Stir well to toast and lose the raw taste. Immediately add the mushrooms including the water used to hydrate them. Stir and slowly add milk until a thick paste is formed. Add the foie and stir. Season with salt, pepper, and nutmeg to taste.
4. Let cool in a shallow pan for at least 4 hours in the refrigerator.
5. Shape the croquettes and dip them in flour, then in egg, and finally in breadcrumbs.
6. Fry in an abundant amount of well-heated olive oil.