Spicy Duck Meatballs by Chef Harold Dieterle

Behind the Recipes

Makes 4 servings

INGREDIENTS:

2 tbsp. extra virgin olive oil
1 onion, very finely chopped
5 cloves garlic, very finely chopped
1 pound ground duck (from Fossil Farms)
1 tbsp. coarsely chopped Thai basil
2 tbsp. chile sauce, such as sriracha or sambal
1/4 cup panko
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1/2 cup white wine
10 oz. morning glory (water spinach)
6 cups veal stock
4 sprigs fresh thyme
1 cup cooked mint cavatelli
4 quail eggs to garnish
3 tsp. grated Grana Padano cheese

PREPARATION:

1. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook, stirring until translucent, about five minutes; remove from heat and allow to cool.

2. Preheat oven to 425 degrees F. Place the ground duck in a stainless steel bowl. Add the cooled onion and garlic mixture to the duck. Add the Thai basil, Sriracha sauce, panko and eggs. Add salt and pepper. Form this mixture into 1 1/2 to 2-inch balls. Transfer baking sheet to oven and cook for 10 minutes.

3. In a separate pot add wine, veal stock and fresh thyme. Bring to a boil and then let simmer until liquid is reduced, about 15 minutes.

4. Strain liquid through a fine mesh strainer over another large saucepan, discard the solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 25 minutes.

5. Heat 1 tbsp. of olive oil in a large saucepan over medium heat. Add morning glory and sauté with remaining 2 cloves garlic. Cook for two minutes, stirring occasionally. Add cooked cavatelli and heat through.

6. Transfer duck meatballs with some of the liquid to morning glory and cavatelli sauté pan. Spoon the meatballs, morning glory, cavatelli and liquid into the serving dishes. Garnish with one quail egg per dish and a few sprinkles of grated Grana Padano cheese.

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