Appetizers » Duck Curry Meatballs
Master Chef Patricia Yeo of Ginger Park parts with her incredible recipe for Duck Curry Meatballs, the perfect appetizer for any party. Rich duck is mixed with Asian flavors like lemongrass, Thai bird chilies and Massaman curry paste, then blanketed with a Massaman Curry Broth that completes the dish. Her use of quick oats instead of breadcrumbs makes this a gluten-free dish too.
Ingredients
Duck Meatballs
- 2 lbs ground duck meat (preferably leg meat)
- 1½ cups quick cook oats
- 2 eggs
- splash of fish sauce
- 2 tbsp garlic, minced
- 3 tbsp lemongrass, minced
- 2 tbsp Thai bird chilis, minced
- 2 tbsp Massaman curry paste
- salt
- zest of 1 lime
Massaman Curry Broth
- 2 onions, rough chopped
- 2 red peppers, rough chopped
- 2 carrots, rough chopped
- 1 apple or banana, rough chopped
- 1 cup galangal, rough chopped
- 1 cup ginger, rough chopped
- 5 lemongrass stalks, smashed
- ½ cup Thai red curry paste
- 2 cups duck stock
- ½ cup coconut milk
Eggplant Salad
- Japanese eggplant, charred & peeled
- red bell pepper, julienne
- red onion, julienne
- splash of fish sauce
- splash of lime juice
- handful of fresh mixed herbs: Thai basil, mint & cilantro
How-to
Make Massaman Curry Broth
- Bring all ingredients to boil, reduce liquid by half, then puree in a food processor
- Pass through a fine-mesh strainer
- Keep warm before serving
Mix, Shape & Bake Duck Meatballs
- Preheat oven to 350º
- Mix all ingredients
- Form into 2 oz meatballs. Place on oiled baking sheet and bake for 10 minutes
- Remove and heat meatballs in Massaman Curry Broth for serving
- Serve atop eggplant salad (optional)
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