Duck Curry Meatballs
Ingredients
Duck Meatballs
- 2 lbs ground duck meat (preferably leg meat)
- 1½ cups quick cook oats
- 2 eggs
- splash of fish sauce
- 2 tbsp garlic, minced
- 3 tbsp lemongrass, minced
- 2 tbsp Thai bird chilis, minced
- 2 tbsp Massaman curry paste
- salt
- zest of 1 lime
Massaman Curry Broth
- 2 onions, rough chopped
- 2 red peppers, rough chopped
- 2 carrots, rough chopped
- 1 apple or banana, rough chopped
- 1 cup galangal, rough chopped
- 1 cup ginger, rough chopped
- 5 lemongrass stalks, smashed
- ½ cup Thai red curry paste
- 2 cups duck stock
- ½ cup coconut milk
Eggplant Salad
- Japanese eggplant, charred & peeled
- red bell pepper, julienne
- red onion, julienne
- splash of fish sauce
- splash of lime juice
- handful of fresh mixed herbs: Thai basil, mint & cilantro
How-to
Make Massaman Curry Broth
- Bring all ingredients to boil, reduce liquid by half, then puree in a food processor
- Pass through a fine-mesh strainer
- Keep warm before serving
Mix, Shape & Bake Duck Meatballs
- Preheat oven to 350º
- Mix all ingredients
- Form into 2 oz meatballs. Place on oiled baking sheet and bake for 10 minutes
- Remove and heat meatballs in Massaman Curry Broth for serving
- Serve atop eggplant salad (optional)