My work make duck stock to prepare duck as burger toppings and then throws the stock away.

Hey guys, just as the title says.

Can i use double the usual amount of roux and make duck veloute croquettes?

My idea is to just make the veloute extra thick, chill it. Add any fillings (any ideas? Maybe even some of the pulled duck). Bread and fry.

Anybody done something similar before?

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