CHARLOTTE, NC -
- Braised Duck Meatballs
Grind 2# of Duck Breast
Place in a Mixing Bowl with 1Diced Medium Onion, 1 Teaspoon of Fresh Garlic, 1 Teaspoon Salt, 1 Teaspoon Pepper, ½ Teaspoon Paprika, ½ Teaspoon Ground Juniper Berry, ½ Teaspoon Mustard Powder, 1 Teaspoon Fresh Picked Thyme, 2 Eggs and 3 Cups of Bread Crumb.
Using a Small Scoop Make 1 Oz Meatballs
Saute the Meatballs in a Large Braising Pan Until Brown. Add ½ Bottle Red Wine and Reduce by Half. Add 1 Tablespoon Grain Mustard and 1 Qt Veal Demi Glace. Reduce to a Simmer Until Meatballs are Fully Cooked Through.
Reserve Braising Sauce
- Caraway Spaetzle
In a Large Mixing Bowl Mix 4 Whole Eggs, ½ Cup of Whole Milk, 1 Tablespoon Grain Mustard,
1 Tablespoon Toasted Caraway Seed, 1 Teaspoon od Salt and ½ Teaspoon of Black Pepper.
Slowly Add 3 Cups of All Purpose Flour Until a Sticky Batter Has Been Created.
Press Dough Through a Perforated Pan into Salted Boiling Water.
Cook Until they Float and Remove From Water.
- To Assemble: Saute ¼ Teaspoon of Fresh Garlic and ¼ Teaspoon of Finely Chopped Shallots in Butter. Add Fresh Peas and Spaetzle. Saute Until Spaetzle has Stared to Crisp and Turn Brown.
Add to Plating Dish
Warm Duck Meatballs in Braising Sauce.
Top Spaetzle with Duck Meatballs
Garnish with Fresh Mint