Spicy Duck Meatballs with Mint Cavatelli & Quail Egg

Staff Writer
Spicy Duck Meatballs with Mint Cavatelli & Quail Egg
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

1
Servings
1559
Calories Per Serving
Deliver Ingredients

Ingredients

For the mint cavatelli

  • 1/2 Cup flour
  • 1 Tablespoon ricotta cheese
  • 1 egg
  • 1 Tablespoon chopped mint
  • 1 Teaspoon salt

For the meatballs

  • 3 Teaspoons olive oil
  • 1 very small onion, very finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/4 Pound ground duck
  • 2 Teaspoons coarsely chopped basil
  • 1 Tablespoon Asian chile sauce, such as Sriracha or sambal
  • 2 Tablespoons panko
  • 1/2 egg, lightly beaten
  • Coarse salt and freshly ground pepper
  • 3 shallots, sliced crosswise
  • 2 plum tomatoes, chopped
  • 1/2 Cup white wine
  • 2 Cups duck stock, or chicken stock if you don't have any
  • 2 sprigs thyme
  • 1 Tablespoon chopped mint
  • 1 Tablespoon butter
  • 1 Tablespoon grated Parmesan cheese
  • 1 quail egg

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.

Duck Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
90g
100%
Sugar
30g
N/A
Saturated Fat
32g
100%
Cholesterol
464mg
100%
Protein
56g
100%
Carbs
121g
40%
Vitamin A
400µg
44%
Vitamin B12
1µg
21%
Vitamin B6
2mg
82%
Vitamin C
64mg
100%
Vitamin D
3µg
1%
Vitamin E
5mg
24%
Vitamin K
40µg
50%
Calcium
458mg
46%
Fiber
13g
50%
Folate (food)
196µg
N/A
Folate equivalent (total)
196µg
49%
Iron
11mg
60%
Magnesium
154mg
38%
Monounsaturated
41g
N/A
Niacin (B3)
15mg
73%
Phosphorus
823mg
100%
Polyunsaturated
11g
N/A
Potassium
2134mg
61%
Riboflavin (B2)
1mg
75%
Sodium
2958mg
100%
Thiamin (B1)
0.7mg
48.5%
Trans
0.5g
N/A
Zinc
6mg
37%

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