22.8.10

Spicy Duck Meatballs

I made my own ground duck after cutting my Hutterite ducks into breast and legs.  I was amazed at how much meat was left after removing these two important pieces.  With 7 ducks, I made about two pounds of ground duck.

When I was in Quebec, I found this wonderful little farm near Saint-Apollinaire, Le Canard Goulu.  They raise their own ducks and make a plethora of products.  One of these products that I bought was duck meatballs in a jar.  They were amazing.  I have wanted to make them ever since.

They also have a great restaurant in Quebec City that is a must if you find yourself there.

Spicy Duck Meatballs
Makes 2 servings
1 tbsp. duck fat or extra virgin olive oil
1/2 cup onion, very finely chopped
3 cloves garlic, very finely chopped
1/2 pound ground duck
1 tbsp. coarsely chopped sage
1 tbsp. chile sauce, such as sriracha or sambal
2 tablespoons panko
1 large egg, lightly beaten
Coarse salt and freshly ground pepper
1/4 cup white wine
1/2 cup veal stock
2 sprigs fresh thyme
4 roma tomatoes or 1 cup of tomato sauce
grated Grana Padano cheese
2 quail eggs, optional
cavatelli pasta

1. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Add the onion and 2 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 sage, Sriracha sauce, panko and eggs. Add salt and pepper. Form this mixture into 1 1/2 to 2-inch balls and place on a baking sheet.   Cook for 10 minutes in the oven.

3. In a separate pot add wine, veal stock, chopped tomatoes and fresh thyme. Bring to a boil and then let simmer until liquid is reduced, about 30 minutes.

4.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.  Sauté with remaining clove of garlic. Cook for two minutes, stirring occasionally. Add cooked cavatelli and heat through.

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

9 comments:

  1. It is always special when we are able to recreate foods that remind us of those moments in life.

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  2. MMMMMMMMMmmmmmmm..Very good!!!!

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  3. You know somewhere I have a recipe for duck sausage that was amazing... these meatballs must be the same... great idea... did you use a meat grinder???

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  4. Valli> it is, isn't it.

    Alimenta> thx :)

    Deana> I used my Kitchen Aid meat grinder. I'm sure this would be similar.

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  5. I would love to find myself in Quebec City. If I do, meet me for lunch?
    This is a lovely dinner. I like the idea of the chile spice and also the sage and duck fat.Lot's of layered flavors. Nicely done.

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  6. I have never tried making meatballs with duck meat. Looks and sounds delicious!

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  7. You're really getting me interested in duck! It's not something I usually eat. These sound delicious!

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  8. Gypsy> I would consider flying across the country to eat in Quebec City!

    Hungry> They were so tender and flavourful.

    Henfruit> there must be a duck marketing board out there that should be paying me ;)

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  9. I have never had duck meatballs but they sound fabulous especially homemade by you and served with this pasta and cheese!

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