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Spicy Duck Meatballs with Mint Cavatelli

The recipe for spicy duck meatballs with mint cavatelli is courtesy of Harold Dieterle.

  • servings: 4

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Ingredients

  • 3 teaspoons olive oil
  • 1 onion, very finely chopped
  • 5 cloves garlic, very finely chopped
  • 1 pound ground duck
  • 1 tablespoon coarsely chopped basil
  • 2 tablespoons chile sauce such as sriracha or sambal
  • 1/4 cup panko
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • 3 shallots, sliced crosswise
  • 2 plum tomatoes, chopped
  • 1/2 cup white wine
  • 8 cups Brown Chicken Stock
  • 8 sprigs fresh thyme
  • Mint Cavatelli, cooked
  • 1 cup water spinach
  • 4 tablespoons butter, cut into small pieces
  • 4 teaspoons chopped mint
  • 4 teaspoons chopped chives
  • Freshly grated Parmesan cheese, for serving
  • 4 quail eggs

Directions

  1. Step 1

    Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool.

  2. Step 2

    Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes.

  3. Step 3

    Preheat oven to 425 degrees.

  4. Step 4

    Remove duck mixture from refrigerator and form into 1 1/2- to 2-inch balls. Transfer to a baking sheet. Transfer baking sheet to oven and cook for 10 minutes.

  5. Step 5

    Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add remaining 2 cloves garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add wine and cook until liquid is reduced by half, about 4 minutes. Add chicken stock and thyme; let simmer for 20 minutes.

  6. Step 6

    Strain liquid through a fine mesh strainer set over another large saucepan, discarding solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 30 minutes.

  7. Step 7

    Heat remaining teaspoon olive oil in a large skillet over medium heat. Add remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add water spinach, meatballs and their cooking liquid, cavatelli, butter, mint, and chives; let cook for 2 minutes.

  8. Step 8

    Divide mixture evenly between 4 bowls. Sprinkle over freshly grated parmesan cheese and crack a quail egg into each bowl; serve immediately.

Source
The Martha Stewart Show, March Winter 2008

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Reviews (2)

  • schimmel 19 Mar, 2008

    what is panko? gloria

  • Pegglett 14 Mar, 2008

    Corsely ground. Looked heavenly. He used duck breast