SPICY DUCK MEATBALLS WITH MINT CAVATELLI

Spicy Duck Meatballs with Mint Cavatelli image

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

Provided by @MakeItYours

Number Of Ingredients 21

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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
, cooked Mint Cavatelli
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

Steps:

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.
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.
Step 3
Preheat oven to 425 degrees.
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.
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.
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.
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.
Step 8
Divide mixture evenly between 4 bowls. Sprinkle over freshly grated parmesan cheese and crack a quail egg into each bowl; serve immediately.