Duck Meatballs with Massaman Curry Broth

Adapted by
March 2012


Duck Meatballs
2 pounds ground duck meat
2 large onions, diced
1 cup panko bread crumbs
2 eggs
fish sauce
Worcestershire sauce
Massaman Curry Broth
2 onions, roughly chopped
2 red peppers, roughly chopped
2 carrots, roughly chopped
1 banana
1 tablespoon tomato paste
1 cup galangal
1 cup ginger
5 lemongrass stalks, smashed
½ cup Thai red curry paste
duck stock
coconut milk


For the Duck Meatballs:
Preheat the oven to 500°F. Combine the duck meat, onions, breadcrumbs, eggs, fish sauce, Worcestershire, and salt, mixing well to incorporate. Form into 2-ounce meatballs. Bake in the oven for 10 minutes; reserve.

For the Massaman Curry Broth:
Bring the onions, red peppers, carrots, banana, tomato paste, galangal, ginger, lemongrass, curry paste, stock, and coconut milk to a boil. Continue cooking and reduce by half. Pureé the mixture and pass through a chinois.

To Assemble and Serve:
Heat the Duck Meatballs in the Massaman Curry Broth. Serve over an eggplant salad.