4 pcs. of duck leg (Ca. 400 grams)
400 grams of chopped calf and pork
2 large onions
2.5 dl coffee cream
1 letter of Mandala Frikadel mix
2-3 tablespoons of wheat flour
(Foie gras and truffle)
What to do
In all honesty, we all have an opinion on how a meatball should taste like. Here’s our take on a different meatball.
Start roasting the duck legs, give them 150 degrees in the oven until they are tender. Ca. 1-1.5 hours. Then pick the meat from the legs, in small mundane pieces. Legs and skins are stored to boil with port wine. Also, add the “fry” from the frying pan.
Stir the minced meat together. 2 large onions are chopped fine, or grated on the rough side. Add minced calf and pork, stir into a bowl and slowly pinch salt into the meat. It will make the minced meat a bit “cool”. Then add eggs one by one. And almost a whole letter, Mandala free-throw mix. Eventually, the cream comes in and then add a tablespoon of flour.
It’s the basic mix, for almost every meatball. But now we go in a slightly different direction. Mix the duck in the meat mix and stir it well. Add the last spice if needed.
Then we shape our small balls, with the size of a table tennis ball. Vibrate them well and put them in the fridge for a little hour.
Skin and legs are put to the boil with the port wine. Cook the sauce well and put it into a small saucepan where it is allowed to cook quietly until it thickens.
Before frying the meatballs, we gently turn them into the flour. Fry by medium temperature, in oil/butter, constantly “swinging” them around the pan. Thus they retain the round shape.
Serve the meatballs, with a little bit of port wine glace. If you like it wild, add a slice of Foie Gras, or sprinkle with fresh truffle.
Tip: You can also put a small piece of Foie Gras / truffle in the middle of the meatball, it’s just important that it is before frying and that the meat is cold. Also try to replace duck meat, for example, quail or goose. Or what about and using the father, under the skin of a youth breast.