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Duck meatballs with lasagnette


You'll need

1 (about 2.2kg) duck 200 ml red wine 2 fresh bay leaves 80 ml (1/3 cup) extra-virgin olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 2 stalks celery, finely chopped 70 gm (1 cup) fresh breadcrumbs 1 egg ½ tsp ground cinnamon 100 ml pouring cream 400 gm dried lasagnette (see note) 1 tbsp finely chopped French tarragon To serve: shaved parmesan

Method

  • 01
  • Using a sharp knife remove skin from duck and discard, then remove fat and flesh from bones and reserve all.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.

Note Lasagnette is a long pasta, about 4cm wide with rippled edges. It's available from Simon Johnson and select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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