Open the vacuum-sealed duck prosciutto and separate the slices. Let them come to room temperature. Set aside 3 slices for garnish and tasting. Once at room temperature, cut the rest into small pieces and set aside.

Finely dice the onion and mince the garlic. Start your sauté by cooking the onion and garlic over low heat until soft and translucent. Season with salt and pepper, then add the port wine.

After 10 minutes, add the duck prosciutto pieces and cook for a couple more minutes before adding the pâté.

Add the flour and cook for a bit to remove the raw taste. Gradually add milk as needed, season with salt, pepper, and a sprinkle of nutmeg. Stir until everything is well combined. When the mixture pulls away from the sides of the pan, it’s ready.

Transfer the mixture to another container and cover with plastic wrap to prevent a skin from forming. Chill in the refrigerator; ideally, make the filling a day ahead so it firms up and is easier to work with. Prepare two bowls: one with beaten egg and one with breadcrumbs. Also, have a plate lined with paper towels ready for the croquettes.

Shape the mixture into balls or, if you prefer, into elongated croquettes. Dip them in egg, then coat with breadcrumbs.

Place the croquettes on the paper towel-lined plate. If you’re not cooking them all at once, you can freeze some at this stage. Fry some French fries to serve as a side.

Heat another pan with plenty of oil. When the oil is hot but not smoking, fry the croquettes until golden brown, turning as needed. Remove and drain on paper towels to absorb excess oil.

Divide the fries among the plates and drizzle with garlic-parsley oil. Add the croquettes and the reserved slices of duck prosciutto.

Serve and enjoy—they are delicious!