Ingredients
Makes 12
Meatballs –
50g cooked sliced shitake mushrooms
125g breadcrumbs
2 confit duck legs
2 skinned duck breasts
1 clove garlic
1 egg
s&p
tbs chopped parsley
Sauce –
1 onion, sliced
225g thickly sliced chestnut mushrooms
50g butter
30g flour
500-700ml litre fresh chicken stock
1 tsp aleppo pepper flakes
2 cloves garlic
Tbsp fresh thyme
75g chopped chestnuts
*Method
*
1. Pulse the confit until smooth-ish, pop into a bowl, do the same with the breasts (chop them first). Add the musrooms and pulse some more.
2. Add breadcrumbs, parsley, garlic, mushrooms and egg and seasoning. Roll into meatballs (makes about 12) then fry on medium heat for 4 mins to seal all over, set aside
3. Sauce – add the onion and garlic to the duck pan. Cook 5mins
4. Add the butter and mushrooms, cook 5mins
5. Add the flour, cook 2mins
6. Gradually add the stock. And everything else Bring to the boil and add the chopped chestnut.
7. Simmer 20mins
8. Add the balls after 10mins
9. Serve with yoghurt and bread
