Daily Special: Braised Duck Meatballs with Caraway Spaetzle, Sweet Peas, & Mint

Braised Duck Meatballs with Caraway Spaetzle, Sweet Peas & Mint by Chef Tim Wedell, Westin Charlotte

Meatball Ingredients:

  • 2 lbs duck breast
  • 1 diced medium onion
  • 1 tsp fresh garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground juniper berry
  • 1/2 tsp mustard powder
  • 1 tsp fresh picked thyme
  • 2 eggs
  • 3 cups bread crumbs
  • 1/2 bottle red wine
  • 1 tbsp grain mustard
  • 1 qt veal demi-glace

Caraway Spaetzle Ingredients:

  • 4 whole eggs
  • ½ cup whole milk
  • 1 tbsp grain mustard
  • 1 tbsp toasted caraway seed,
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cups all purpose flour

Braised Duck Meatballs Directions:

  1. Grind 2 lbs of duck breast
  2. Place in a mixing bowl with onion, fresh garlic, salt,  pepper, paprika, ground juniper berry, mustard powder, fresh picked thyme, eggs and bread crumbs.
  3. Mix well
  4. Using a small scoop, make 1 oz meatballs
  5. Saute the meatballs in a large braising pan until brown.
  6. Add red wine and reduce by half.
  7. Add grain mustard and demi-glace.
  8. Reduce to a simmer until meatballs are fully cooked through.
  9. Reserve braising sauce.

Caraway Spaetzle Directions:

  1. In large bowl, mix eggs, milk, grain mustard, caraway seeds, salt and black pepper.
  2. Slowly add 3 flour until a sticky batter has been created.
  3. Press dough through a perforated pan into salted boiling water.
  4. Cook until they float, and remove from water.

To Assemble:

  1. Saute ¼ tsp of fresh garlic and ¼ tsp finely chopped shallots in butter.
  2. Add fresh peas and spaetzle.
  3. Saute until spaetzle has started to crisp and turn brown.
  4. Add to plating dish.
  5. Warm duck meatballs in braising sauce.
  6. Top spaetzle with duck meatballs.
  7. Garnish with fresh mint.
     
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