Duck Croquettes
    Gluten free Béchamel
    1. Salt and pepper the duck thighs and fry in a little olive oil. Once it got nice color put it in a casserole.
    2. Brown the onion and slice the celery and add to the casserole with rosemary and garlic. Add wine and some olive oil.
    3. Place the casserole in the oven at 175°C (350 F) for about 1 ½ hours, until the meat is soft and falling off the bone. Let it cool down to manageable temperature and pick the meat from the bone, including skin.
    4. Chop the meat finely and add to a bowl. Chop also some of the onions from the pan finely and add to the bowl.
    5. Gluten free Béchamel: Whisk the corn starch with a little of the milk in a saucepan. Pour in the rest of the milk. Add the butter and boil, stirring. Cook over low heat for a short while. The consistency should be thick. So, do not think sauce. Season with salt and pepper. Let cool slightly.
    6. Mix 200 grams béchamel, the chopped leg of duck and grated cheese. Season with salt and pepper. Put the bowl in the freezer to solidify. This makes it easier to manage the batter.
    7. Roll small balls of batter and place on a plate. Place in the freezer again, so they solidify.
    8. Breading: Dip the balls first in rice flour, then beaten eggs and finally in gluten free breadcrumbs.
    9. Deep-fry in sunflower oil at 180°C (360 F) until they get nice golden color. Serve with shredded red cabbage marinated with lime and a cilantro aioli.