Duck meatballs and farfalle in broth

Duck meatballs and farfalle in broth

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

The duck broth is best done overnight in the oven over a gentle heat; the stock will be clearer because it doesn’t bubble. It can be done on the stovetop, but if you have the time and space, try cooking it in the oven. We have always found it better.

Ingredients

Quantity Ingredient

Duck broth

Quantity Ingredient
2 duck carcasses
1 thyme
1 bay leaf
1 ginger
1 carrot, split lengthways
1 celery, roughly chopped
1 onion, quartered
200ml port
1 garlic, cut in half
1 star anise
2 litres Chicken stock
180g small farfalle pasta
grated parmigiano reggiano cheese, to serve
flat-leaf parsley, finely chopped, to garnish
extra-virgin olive oil, for drizzling

Meatballs

Quantity Ingredient
1 tbsp duck fat or butter
1/2 small onion, finely diced
1 tbsp pancetta, finely diced
1 garlic clove, finely crushed
300g minced duck
100g minced chicken
1 tbsp flat-leaf parsley, chopped
1 tbsp cornflour
salt flakes and freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Place the duck carcasses on a roasting tin (chopped if you wish) and roast until golden brown, about 20 minutes. Add all the other ingredients, making sure there is enough stock to over the duck carcasses – top up with a little water if needed. Cover the tin tightly with 3 layers of foil – this will help to minimise evaporation. Reduce the oven temperature to 140°C and cook for 5 hours. Remove from the oven and strain the broth, discarding the bones and vegetables. When ready to serve, skim off any excess fat, reheat the broth and bring to the boil to heat through.
  3. To make the meatballs, heat the duck fat in a large saucepan over medium–high heat with the onion and pancetta until the pancetta is rendered and starting to crisp. Remove from the heat and stir in the garlic. Allow to stand for a few minutes.
  4. Combine the minced duck and chicken in a large bowl with the parsley and cornflour. Add the onion mixture and use your hands to work everything together. Season with salt and pepper. You can fry off a little piece of the mixture to taste and adjust the seasonings accordingly. Take walnut-sized pieces of the mixture at a time and roll into balls. Refrigerate until ready to use.
  5. Put the duck broth in a large saucepan and bring to the boil. Add the farfalle and the meatballs and simmer until the meatballs are cooked through and the pasta is al dente – keep checking to make sure the pasta is not overcooked.
  6. Ladle the broth, farfalle and meatballs into serving bowls and garnish with cheese, parsley and good-quality olive oil.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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