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

Make Massaman Curry Broth

1. Bring all ingredients to boil, reduce liquid by half, then puree in a food processor
2. Pass through a fine-mesh strainer
3. Keep warm before serving

Mix, Shape & Bake Duck Meatballs

1. Preheat oven to 350º
2. Mix all ingredients
3. Form into 2 oz meatballs.  Place on oiled baking sheet and bake for 10 minutes
4. Remove and heat meatballs in Massaman Curry Broth for serving
5. Serve atop eggplant salad (optional)