Chipotle-Braised Duck Meatballs

[kirra]

Chipotle-Braised Duck Meatballs

Ingredients:

2 whole duck breasts (4 filets), skin removed
2 cloves garlic, minced
3/4 cup panko or fine dry bread crumbs
2 eggs
Salt and pepper to taste
1 1/2 cups chicken or vegetable stock
2 chipotle chilies in adobo sauce, chopped
1 medium onion, sliced
1 1/2 tsp. Mexican oregano
1 tsp. ground cumin
Olive oil for frying
Flour for dredging
1 cup sour cream
1 tbsp. chopped fresh cilantro

Preparation:

If possible, have your butcher grind the duck breasts; otherwise, freeze the meat for 15 minutes to make it easier to handle, then use a very sharp knife to mince it as fine as possible. Put in a bowl and add garlic, panko, eggs, 1 teaspoon salt and pepper to taste. Mix very well. Shape into balls the size of very large walnuts and lay on a baking sheet lined with waxed paper. Cover with a second sheet of waxed paper and chill 30 minutes.

Meanwhile, combine stock, chipotles, onion, oregano and cumin in a wide, deep skillet saucepan. Bring to a simmer, cook 15 minutes, then remove from the heat.

Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Dredge the meatballs lightly in flour and put into the hot oil (work in batches if necessary). Sear on all sides, then transfer to the skillet with the stock. Bring to a simmer, cover and heat until cooked through, 15 to 20 minutes.

Remove the meatballs from their liquid with a slotted spoon and serve. (You can eat them plain or moistened with a little of the braising liquid; they can also be served with sour cream mixed with chopped cilantro and a little chipotle as a dip or sauce.) Serves 4 to 6 as an appetizer.