Recipe Sections
16
The aromatic Moroccan spice mixture, ras el hanout, used in these little meatballs is typically made with allspice, cinnamon, cloves, coriander and cumin seeds, ginger and peppercorns.
Duckballs:
225g minced lean duck
2 spring onions, chopped
4 tsp ras el hanout
4 tblsp chopped fresh coriander
2 tblsp white sesame seeds
salt and pepper to taste
Cook & Serve:
2 heaped teaspoon flour
2tblsp vegetable oil
16 baby cos lettuce leaves
8 mint leaves
8 coriander leaves
Dressing:
1 Lemon, zest and juice
4 tbsp natural yoghurt, strained overnight in cloth
1/4 cup cucumber, grated and excess liquid squeezed out
1 tbsp coriander, chopped
1 tsp red harrissa paste
Freshly ground black pepper
To make the dressing:
Combine all ingredients. Season to taste and set aside.
Mix all the duckball ingredients together halve down mixture until you get to 16 little piles and then roll into 16 balls.
Sprinkle flour on a tray and roll balls in it lightly to coat.
Heat duck fat in frying pan and fry duckballs over medium heat for 5-6 minutes or until well brown.
Remove and drain on paper towels. Let them cool a little. Put a warm duckball on each lettuce leaf and place a mint or coriander leaf on top. Serve with the yoghurt sauce.