A friend of mine challenged me to a meatball competition. Are you serious? I will spare no expense to win. I googled "most decadent dishes" and found an article that featured the duck foie gras meatballs from A Voce in Columbus Circle in NYC. Boom. I knew what I was making.
Ingredients
2 skinless boneless duck breasts
4 oz foie gras
1/2 cup panko breadcrumbs
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon truffle sea salt, plus more for sprinkling
freshly ground black pepper to taste
2 tablespoons olive oil for the pan
Instructions
Combine duck breasts and fois gras in a food processor and pulse to a fine mince.
Move to a work bowl and add remaining ingredients.
Shape meatballs of approximately 1 inch size.
Heat olive oil over medium heat in a large non-stick skillet. Place meatballs in pan and cook until slightly browned on all sides and cooked through. Remove to a plate lined with paper towels to catch any excess oil and sprinkle with a bit more salt.
Serve warm or at room temperature. In this instance, they are served with cherry tomatoes.
No comments:
Post a Comment