Curry coconut duck meatballs

• Préparation : 55 minutes
• Cuisson : 60 minutes
• Portions : 4

Ingrédients

• 500 g ground duck meat
• 250 ml (1 cup) water
• 2 slices of bread
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 45 ml (3 tbsp) fresh coriander, finely chopped (keep 15 ml for garnish)
• 15 ml (1 tbsp) fresh ginger, minced
• 1 ml (1/4 tsp) ground turmeric
• 1 egg
• 5 ml (1 tsp) hot pepper, minced (or to taste)
• 45 ml (3 tbsp) olive oil

Préparation

1. Pour the water into a large bowl. Quickly dip the bread slices into the water. Using your hands, squeeze the bread to wring it out. Discard the water.

2. In the same bowl, mix the wet bread with all the ingredients except the olive oil. Add salt and pepper. Using your hands, form meatballs using approximately 30 ml (2 tbsp) of meat for each. You should get approximately 24 balls.

3. In a large non-stick skillet, brown the meatballs in the olive oil over medium-high heat. Set aside.

Accompagnement

Curry

• 1 onion, chopped
• 30 ml (2 tbsp) olive oil
• 2 tomatoes, diced
• 30 ml (2 tbsp) tomato paste
• 1 portion curry paste (see recipe below)
• 1 398-ml (14 oz) can of coconut milk
• 2 potatoes, peeled and cubed

Curry paste

• 2 cloves garlic, minced
• 30 ml (2 tbsp) fresh ginger, coarsely chopped
• 5 ml (1 tsp) chili powder
• 5 ml (1 tsp) coriander seeds
• 2.5 ml (1/2 tsp) cumin seeds
• 1 ml (1/4 tsp) mustard seeds
• 1 ml (1/4 tsp) ground turmeric
• 1 cinnamon stick
• 4 peppercorns
• 3 cloves
• Seeds from 1 cardamom pod
• 30 ml (2 tbsp) malt or cider vinegar
• Grind all ingredients using a small food processor or mortar and pestle.

 

Curry sauce

1. In a saucepan, brown the onions in olive oil. Add the tomatoes and sauté until they start to fall apart. Add the curry paste and cook for 2 minutes, adding a little water if the sauce sticks to the saucepan. Add the coconut milk, potatoes and meatballs. Bring to a boil.
2. Cover and simmer for approximately 45 minutes or until the meatballs and potatoes are soft. Wait 15 minutes before serving, garnishing with the coriander. Serve with rice and naan bread.