Ingredients Jump to Instructions ↓

  1. 2 tbsp. extra virgin olive oil

  2. 1 onion, very finely chopped

  3. 5 cloves garlic, very finely chopped

  4. 1 pound ground duck (from Fossil Farms)

  5. 1 tbsp. coarsely chopped Thai basil

  6. 2 tbsp. chile sauce, such as sriracha or sambal

  7. 1/4 cup panko

  8. 2 large eggs, lightly beaten

  9. Coarse salt and freshly ground pepper

  10. 1/2 cup white wine

  11. 10 oz. morning glory (water spinach)

  12. 6 cups veal stock

  13. 4 sprigs fresh thyme

  14. 1 cup cooked mint cavatelli

  15. 4 quail eggs to garnish

  16. 3 tsp. grated Grana Padano cheese

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook, stirring until translucent, about five minutes; remove from heat and allow to cool.

  2. Preheat oven to 425 degrees F. Place the ground duck in a stainless steel bowl. Add the cooled onion and garlic mixture to the duck. Add the Thai basil, Sriracha sauce, panko and eggs. Add salt and pepper. Form this mixture into 1 1/2 to 2-inch balls. Transfer baking sheet to oven and cook for 10 minutes.

  3. In a separate pot add wine, veal stock and fresh thyme. Bring to a boil and then let simmer until liquid is reduced, about 15 minutes.

  4. Strain liquid through a fine mesh strainer over another large saucepan, discard the solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 25 minutes.

  5. Heat 1 tbsp. of olive oil in a large saucepan over medium heat. Add morning glory and saut with remaining 2 cloves garlic. Cook for two minutes, stirring occasionally. Add cooked cavatelli and heat through.

  6. Transfer duck meatballs with some of the liquid to morning glory and cavatelli saut pan. Spoon the meatballs, morning glory, cavatelli and liquid into the serving dishes. Garnish with one quail egg per dish and a few sprinkles of grated Grana Padano cheese.


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