Duck meatballs with lasagnette
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Serves
4
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1 (about 2.2kg)
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duck
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200 ml
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red wine
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2
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fresh bay leaves
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80 ml (1/3 cup)
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extra-virgin olive oil
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1
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onion, finely chopped
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1
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carrot, peeled and finely chopped
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2 stalks
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celery, finely chopped
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70 gm (1 cup)
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fresh breadcrumbs
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1
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egg
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½ tsp
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ground cinnamon
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100 ml
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pouring cream
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400 gm
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dried lasagnette (see note)
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1 tbsp
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finely chopped French tarragon
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To serve:
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shaved parmesan
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1
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Using a sharp knife remove skin from duck and discard, then remove fat and flesh from bones and reserve all.
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2
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Preheat oven to 250C. Coarsely chop duck carcass and place bones in a roasting pan. Roast for 20 minutes or until browned, deglaze roasting pan with red wine then transfer duck bones and juices to a large saucepan. Add 1.5 litres water and bay leaves and simmer over medium-high heat for 40 minutes or until reduced by half. Strain stock through a fine sieve and set aside.
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3
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Heat 2 tbsp olive oil in a small saucepan and sauté onion over low-medium heat, stirring occasionally, for 6 minutes or until translucent. Add carrot and celery, cook for a further 3 minutes or until softened. Cool.
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4
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Place duck meat and fat in a food processor and pulse until finely chopped. Add breadcrumbs, egg, vegetable mix and cinnamon and pulse to combine. Season to taste, then with wetted hands form 1½ tablespoonfuls of mixture into balls. Place on a tray in a single layer, cover with plastic wrap and refrigerate for at least 1 hour.
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5
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Heat remaining olive oil in a large frying pan, add meatballs and cook over medium-high heat, turning occasionally, for 6 minutes or until golden brown, add reserved stock and simmer for 10 minutes or until reduced to a sauce consistency. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add cream to meatballs and bring to a simmer, then add pasta, toss to combine, sprinkle with tarragon and serve with parmesan.
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Note Lasagnette is a long pasta, about 4cm wide with rippled edges. It’s available from Simon Johnson and select delicatessens.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles