Potato Croquette with Duck Confit Recipe by Patrick Hartnett

Ingredients

• 2 Russet potatoes, cooked and peeled
• 2 egg yolks
• 1/4 cup heavy cream
• 1 tablespoon butter
• 1/4 cup Parmesan Cheese, ground
• 1/4 cup fresh bread crumbs-for breading
• 1/4 cup flour-for breading
• 1/4 cup egg wash-for breading
• enough oil for frying
• 1/4 lb duck Confit, shredded