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Thai duck meatballs

  • Preparation : 10 minutes
  • Cooking : 30 minutes
  • Portions : 10
Boulettes de canard thaï


  • 500 g ground Brome Lake duck meat
  • ½ tsp salt
  • 1 tsp Chinese 5-spice
  • ¼ tsp chili powder (optional)
  • Breadcrumbs
  • 2 tbsp. hoisin sauce
  • 4 tbsp. sweet chili sauce
  • 1 tsp sesame oil
  • 2 tbsp. toasted sesame seeds
  • 1 tbsp. soy sauce
  • 1 tsp brown sugar


  1. Pre-heat oven to 375°F.

  2. Combine the ground duck meat and the spices and form into meat balls of approximately 50 g each.

  3. Pour the breadcrumbs into a bowl and roll the meatballs in the breadcrumbs until fully coated.

  4. Place the meatballs on a baking tray and cook for 30 minutes on the middle rack.

  5. Combine all other ingredients in a bowl to make the sauce. Mix well using a whisk.

  6. Take the meatballs out of the oven, pour the sauce over top and serve.

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