Peking Duck Meatballs

 

Borrowed from:

https://www.threelittlehalves.com/2023/02/peeking-duck-meatballs.html

Peking Duck Meatballs

for the meatballs:

breast and dark meat from 5 – 6 lb Long Island duck (about 22 oz duck meat in total)

1 tablespoon sunflower oil

1/2 cup breadcrumbs

1 cup minced scallions

1 large garlic clove

3 - 4 tablespoons milk

1 teaspoon Szechuan peppercorns, crushed in a mortar

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon five spice powder

1 teaspoon freshly chopped oregano

salt

freshly ground black pepper

freshly ground white pepper

for the 1st sauce:

1/3 cup sugar

1/3 cup fresh orange juice (from one to two oranges)

1 tablespoon rice vinegar

1/4 cup white wine (Pinot Gris or off dry Riesling work well)

1/2 cup of chicken or vegetable broth 

1 tablespoon unsalted butter, softened

1 tablespoon all purpose flour

a couple of slices of orange zest, about a tablespoon or so (remove the zest with a knife or vegetable peeler and avoid the white layer underneath it because it is bitter)

a pinch of salt

for the 2nd sauce:

1 cup Hoisin sauce

Preheat the oven to 365F. 

Grind the duck meat coarsely or chop by hand (it should have the consistency of sausage meat).

In a small sauté pan set over medium heat, heat the oil. Add the garlic, Szechuan peppercorns, coriander, cumin, and five spice powder and cook for a minute or two, until garlic and spices become fragrant. Add the scallions and sweat until the scallion begins to soften. Remove from the heat and let the mixture cool. 

In a large mixing bowl combine the milk, breadcrumbs, oregano, and the scallion mixture, and set aside. 

Combine the breadcrumb mixture with the duck meat. Season with salt and a generous dose of black and pepper. Mix with your hands. Leave the mixture in the fridge for about an hour (or in the freezer for about 20 minutes) to firm up.

Lightly oil a baking sheet. Roll the meat mixture in your hands into golf-ball sized meatballs and place on the baking sheet. Bake for about 15-20 minutes. (Do not over bake, as the meatballs will become dry.)  

While the meatballs are in the oven begin to make the sauce. Place the sugar in a small, dry saucepan over moderate heat, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add the orange juice, vinegar, and salt. Be careful, as the mixture will bubble vigorously. Continue to simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from the heat.

Remove the meatballs from the oven. Pour the wine and broth (or water) into the pan to deglaze. Pour the pan juices through a fine-mesh sieve into a small saucepan. You should have about 2/3 cup of liquid.

In a small bowl, stir together butter and flour to form a beurre manié. Use your fingers or a fork to form a smooth paste. Divide the paste into several small balls. Over medium-low heat bring the pan juices to a simmer and slowly add beurre manié, one ball at time, while whisking constantly to prevent lumps. Add the orange syrup and zest and continue to simmer, whisking occasionally, until sauce is thickened, about 5 minutes. Remove the sauce from the heat and with a fork or tweezers, take the orange peel slices out. (Keep the sauce warm until ready to serve.)

Serve the meatballs with the orange sauce and Hoisin sauce on the side.

Serves 4 - 6