Cassoulet Croquettes with Dijon Mustard Aioli

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add shredded duck confit, diced sausage, and cooked white beans to the pot. Stir to combine.

Pour in chicken broth and season with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld together.

Remove from heat and let cool slightly. Use a potato masher or fork to lightly mash the mixture, leaving some texture.

Form the mixture into small, cylindrical croquettes, about 1-2 inches in size. Place on a baking sheet lined with parchment paper.

Place the baking sheet with croquettes in the freezer for 15 minutes to firm them up.

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.

Dredge each croquette in flour, then dip in egg, and finally coat with bread crumbs, ensuring they are fully covered.

Heat oil in a fryer or large, deep pan to 350°F (175°C).

Carefully fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.

While the croquettes are frying, prepare the Dijon Mustard Aioli: In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth.

Serve the hot Cassoulet Croquettes with the Dijon Mustard Aioli for dipping.