Duck meatballs with lasagnette


  • Serves 4 people

  • 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
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.








May 2007

May 2007

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