Duck Meatballs with Massaman Curry Broth
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.