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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 425 degrees.

  • 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.

  • 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.

  • 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.

  • 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.

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

Reviews (2)

Rating: Unrated
03/19/2008
what is panko? gloria
Rating: Unrated
03/14/2008
Corsely ground. Looked heavenly. He used duck breast