Spicy Duck Meatballs with Mint Cavatelli & Quail Egg

Spicy Duck Meatballs with Mint Cavatelli & Quail Egg
Staff Writer

Harold Dietre

Harold Dieterle’s restaurants are known just as much for their delicious and unique meals as they are for his Top Chef acclaim. Plated over mint cavatelli, these tasty little bites are exciting and comforting all at once —– the perfect combination to remind you that it’s just another Thursday night

Directions

For the mint cavatelli

Mix all of the ingredients together in a small mixer. Allow the dough to rest 20 minutes. Roll out using a cavatelli maker/board. Cook the cavatelli in salted boiling water for 1 minute, remove, and allow to cool.

For the meatballs

Preheat the oven to 425 degrees. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the onion and 1 clove of the garlic. Cook, stirring, until translucent, about 5 minutes; remove from the heat and let cool in the refrigerator. Place the ground duck in a bowl, add the cooled onion and garlic mixture, plus the basil, chile sauce, egg yolk, and panko and mix well. Form the meat into 1 ½-  to 2- inch balls. Place the meatballs on a baking sheet and precook in the oven for 10 minutes. The meatballs will not be fully cooked through at this point. 

Heat 1 teaspoon of olive oil in a large saucepan over medium heat. Add the remaining garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add the wine and cook until the liquid is reduced by 1/2, about 4 minutes. Add the duck stock and thyme and let it simmer for 20 minutes. Strain the liquid through a fine mesh strainer and set over another large saucepan, discarding the solids. Place the meatballs in the liquid and simmer over medium heat, until cooked through, about 30 minutes.

Heat the remaining teaspoon of olive oil in a large skillet over medium heat. Add the remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add the meatballs, cavatelli, mint, cooking liquid, and butter; let cook for 2 minutes.

To plate, place 5 meatballs, some broth, and cavatelli in a shallow bowl. Top with grated Parmesan cheese and a raw quail egg.

Nutrition

Calories per serving:

1238 kcal

Daily value:

62%

Servings:

1
  • Carbohydrate, by difference 105 g
  • Protein 54 g
  • Total lipid (fat) 59 g
  • Vitamin A, IU 1753 IU
  • Vitamin A, RAE 108 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 12 mg
  • Vitamin D 4 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 41 µg
  • Alcohol, ethyl 11 g
  • Ash 9 g
  • Betaine 12 mg
  • Calcium, Ca 295 mg
  • Carotene, alpha 30 µg
  • Carotene, beta 935 µg
  • Cholesterol 112 mg
  • Choline, total 73 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 45 µg
  • Fatty acids, total monounsaturated 20 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 15 g
  • Fiber, total dietary 4 g
  • Folate, DFE 65 µg
  • Folate, food 69 µg
  • Folate, total 70 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 7 mg
  • Lutein + zeaxanthin 1377 µg
  • Magnesium, Mg 119 mg
  • Manganese, Mn 1 mg
  • Niacin 15 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 843 mg
  • Potassium, K 1168 mg
  • Proline 1 g
  • Retinol 36 µg
  • Riboflavin 1 mg
  • Selenium, Se 49 µg
  • Sodium, Na 2116 mg
  • Starch 42 g
  • Sucrose 22 g
  • Sugars, total 33 g
  • Tocopherol, gamma 2 mg
  • Water 582 g
  • Zinc, Zn 8 mg
Powered by USDA