Ingredients
- 1 tsp kosher salt
Broth:
- 2-3 Roast Half Duck , Thawed
- 2 Large Yellow Onions,Peeled, Quartered
- 2 Heads Garlic
- 5 Celery Stalks,Trimmed, Cut in Half
- 4 Large Carrots, Tops Removed,Peeled
- A Small Handful of Black Peppercorns,Optional
- 2-3 Bay Leaves
- Kosher Salt
Matzo Balls:
- 1 cup Matzo Meal
- 1-3 tbsp Chives,Finely Chopped
- ¼ tsp Garlic Powder
- 1 tsp Kosher Salt
- 4 Large Eggs
- ¼ Cup Duck Fat
- ¼ cup Club Soda or Seltzer
Assembly:
- Freshly Ground Black Pepper
- Herbs such as Parsley, Dill, Chives or Scallions for Garnish
- 1 Package Egg Noodles,Optional
Direction
Broth:
- Place duck halves, onions, garlic, celery, carrots, peppercorns and bay leaves in a large pot and cover with water.Optional: reserve chopped carrots and celery to add in step 4.
- Season with salt and bring to a boil. Lower heat and simmer until broth and vegetables are tender, about 2½ to 3 hours.
- Remove large pieces of duck, carrots and celery and set aside. Discard any mushy onions if not desired. Strain broth to remove impurities. Put broth back on the stove to keep warm.
- Shred duck meat and place back in broth.
Matzo Balls:
- Combine matzo meal, chives, garlic powder, and salt in a medium bowl. Add eggs and mix until well blended. Add duck fat and club soda, mixing until evenly combined and moist.
- Cover and refrigerate for 2 hours or more.
- Bring large pot of water to boil and salt. Roll matzo ball mixture into balls, about one and a half inches in diameter, using hands or ice cream scooper. Set aside on plate or wax paper once made.
- Carefully put matzo balls into boiling water and cook until floating, puffed, and cooked through, about 11 to 14 minutes. Using a slotted spoon or tongs, gently transfer matzo balls to broth to finish cooking.
- If adding egg noodles, cook according to package instructions at this time.
Assembly:
- Ladel broth, matzo balls, carrots and celery into serving bowl.
- Top with choice of garnishes: dill, parsley, chives, scallions, cracked pepper, pepper flakes, etc.