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Recipes

Open House 2019

Lemongrass Duck Meatballs With Rice Noodles, Watercress, Herbs & Peanuts

YIELD:
Serves 6 - 8
CHEF:
Chef Brian Streeter
Pairs well with:
Pinot Noir, Apple Barn Vineyard Anderson Valley

This can be created into an appetizer or a main course.


Ingredients

2 lbs. duck meat, skinless
8 oz. pork fat back
2 T. lemongrass, minced
3 cloves garlic, minced
2 tsp. giner, minced
1 ½ T. fish sauce
1 T. salt
2 tsp. freshly ground black pepper
1 tsp. sugar

2 T. fish sauce
2 T. lime juice
1 tsp. sugar
2 T. water
½ jalapeño chile, sliced thin

4 shallots, sliced thin
1 c. vegetable oil

8 oz. cooked rice noodles
1 c. carrots, julienned
1 c. watercress
2 T. cilantro, roughly chopped
2 T. mint, roughly chopped
¼ c. peanuts, roughly chopped


Preparation

To make the duck meatballs, dice the duck and fat back into 1-inch pieces. Place in a bowl and combine with the remaining seasonings. Toss to evenly coat and refrigerate overnight. The next day, chill mixture slightly in the freezer until meat is starting to freeze around the edges. Grind in a meat grinder. Taste for seasoning by sautéing a small patty in small skillet until cooked through. Taste and adjust seasoning if necessary. Scoop into about 30 small balls. Dip your hands into a bowl of cold water and roll into meatballs. Set aside on a sheet pan.

To make the dressing, mix the fish sauce, lime juice, sugar, water and jalapeño. Reserve.

To caramelize the shallots, heat a medium saucepan over high heat, add the vegetable oil and shallots. Fry until the shallots are crisp and brown. Remove with a fine mesh strainer and place on a paper-towel lined plate to absorb the excess oil. Season with salt and set aside. Strain the oil and set aside.

To cook the meatballs, preheat the broiler and place meatballs under the broiler until cooked through and starting to brown, about 10 minutes. Set aside.

To serve, toss the rice noodles with a little of the shallot oil. Divide the noodles among the serving bowls and top with 4 or 5 meatballs, a few sprigs of watercress and some julienned carrots, chopped cilantro, mint and peanuts. Scatter some fried shallots on top and spoon a few tablespoons of the dressing over the top.

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