Duck Balls Food
DUCK BALLS
Steps:
- Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Bring the orange juice to a boil in a small pot over high heat and reduce by three-quarters, about 5 minutes. Set aside and allow to cool.
- Lay out the fennel rounds in a separate 9 × 13-inch baking dish. Drizzle with the remaining 2 tablespoons olive oil and 1/4 cup water. Roast until soft, translucent, and beginning to brown, about 20 minutes. Place in the refrigerator to cool. Once they are cool, chop them finely.
- Combine the chopped fennel and reduced orange juice with the ground duck, eggs, bread crumbs, bread, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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- Chill the duck meat and pork fat until it is almost freezing by sticking it in the freezer for an hour. Cut both the meat and fat into 1-inch chunks. Grind through your fine die in a meat grinder. If you do not have a meat grinder, you can use a food processor, set on pulse. Don’t crowd the processor and chop the meat in pulses until you get something that looks like ground meat — it will not be as good as with a grinder, but it is easier than hand-mincing everything, which is also an option. Put the meat in the fridge.
- Pour the milk into a pot and set it on low heat. Cut the crusts off the stale bread and break it into pieces. Add it to the pot. It will begin to absorb the milk. When it does, turn off the heat and mash everything into a paste. Let it cool to room temperature.
- In the meat bowl, add the salt and spices and herbs, as well as the cheese. Crack the eggs into the bowl, then pour the bread-milk mixture in. With clean hands, gently mix everything together. Do not knead it like bread, and do not squeeze things together. Just gently work the mixture — think cake, not bread.
- When it is mostly combined — you need not get everything perfect — grab a palm-full and roll it into a ball with your palms, not your fingers. You want meatballs about 1 to 1 1/2 inches across.
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- Combine the ground duck meat and the spices and form into meat balls of approximately 50 g each.
- Pour the breadcrumbs into a bowl and roll the meatballs in the breadcrumbs until fully coated.
- Place the meatballs on a baking tray and cook for 30 minutes on the middle rack.
- Combine all other ingredients in a bowl to make the sauce. Mix well using a whisk.
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