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

  1. Bring all ingredients to boil, reduce liquid by half, then puree in a food processor
  2. Pass through a fine-mesh strainer
  3. Keep warm before serving

Mix, Shape & Bake Duck Meatballs

  1. Preheat oven to 350º
  2. Mix all ingredients
  3. Form into 2 oz meatballs.  Place on oiled baking sheet and bake for 10 minutes
  4. Remove and heat meatballs in Massaman Curry Broth for serving
  5. Serve atop eggplant salad (optional)