Ingredients
- 24 oz. Ground Duck , Defrosted
- 2 Eggs,Whisked
- 1½ cup Breadcrumbs
- ½ cup Onion,Minced
- ½ cup Parsley,Finely Chopped
- 1 tsp. Black Pepper
- ¼ tsp. Allspice
- 1 tbsp.Duck Fat
- 1 tbsp. Butter
- 3 tbsp. Flour
- 1 cup Heavy Cream
- 1.5 cups Milk
- 1.5 tbsp. Beef Bullion
- 1 pack Egg Noodles
Direction
- Remove meatballs and reserve drippings.
- Combine eggs and ¼ cup milk in a large bowl. Add ground duck, breadcrumbs, onion, ¼ cup parsley, ½ tsp. black pepper, and allspice. Combine and shape mixture into one-and-a-half-inch meatballs. (Recipe makes about 30 meatballs.)
- Melt duck fat and butter in large skillet on medium- high heat. Cook duck meatballs for 8 minutes turning frequently to evenly brown.
- While meatballs cook, prepare pasta according to package instructions.
- Heat drippings over medium heat. Add remaining butter or duck fat if needed to form thin layer that coats pan. Stir in flour and remaining pepper. Whisk constantly for 1 minute. Whisk in bullion.
- Continue to stir and slowly add heavy cream and remaining milk. Bring to boil then reduce heat and simmer for 5 minutes until thick and creamy. Add meatballs back to skillet and mix with sauce.
- Serve meatballs and sauce over noodles and garnish with remaining parsley.