Duck Meatballs With Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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made this recipe up for a wine tasting tomorrow - delicious! Ingredients:
for meatballs |
2 tablespoons unsalted butter |
1 shallot, finely chopped |
1/2 pound shitake mushrooms, finely chopped |
3 pounds ground duck |
1/2 pound ground pork |
1 cup french bread, crusts removed and cubed |
1 clove garlic, minced |
2 tablespoons parsley, chopped |
1 tablespoon fresh thyme, chopped |
1/3 cup half and half |
2 eggs |
2 teaspoons kosher salt |
1 teaspoon ground fennel seeds |
fresh ground black pepper, to taste |
cherry sauce |
1 tablespoon unsalted butter |
1 small shallot, finely diced |
1/2 cup good balsamic vinegar |
1/4 cup chicken/duck stock |
1 lb. bing cherries, pitted, stemmed, and halved |
kosher salt and fresh ground black pepper, to taste |
chinese 5-spice powder, to taste |
1 tablespoon cold butter, to finish sauce |
Directions:
1. For meatballs:
2. First sauté the shallots and mushrooms in the butter, with a little sprinkle of salt, until all of the liquid is released and evaporated. Set them aside to cool in a large bowl.
3. Put the cubed bread into a food processor along with the herbs and garlic and pulse until crumbs. Add to the bowl with mushrooms and add the remaining ingredients. Combine everything well (your hands are the best tool for this). Cover this mixture put it into the refrigerator for about an hour.
4. Preheat the oven to 425.
5. Form meatballs, about golf ball size and place on a parchment lined rimmed baking sheet. Bake for about 10 minutes, rotate the pan and turn the balls. Cook for another 8 to 10 minutes until slightly brown and cooked through (you could also cook the meatballs on the stovetop, in a saute pan with a little olive oil, browning them then cover to fully cook.
6. For cherry sauce:
7. heat a nonstick skillet over medium-low heat. Add the butter and the shallots. Sauté for 1 minute, just to soften the shallots. Add the balsamic, stock, and cherries. Bring the mixture to a boil. salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes.
8. Remove a 1/4 cup combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce, and stir in the cold butter.
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