Recipe information
Yield
serves 10
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Season the duck with salt and pepper. Transfer to a roasting pan. Add the carrots, celery, and onions; season with salt and pepper. Roast the duck and vegetables, turning occasionally, until the duck is browned, about 1 1/2 hours.
Step 2
Transfer the duck and vegetables to a 12-quart stockpot, reserving the fat. Pour the fat through a fine sieve into a bowl; cover and refrigerate. Add 8 quarts cold water and the herb sprigs to the pot. Bring to a boil; continue to boil for 10 minutes. Reduce heat to low; simmer 1 1/2 hours.
Step 3
Pour the stock through a sieve into another large pot; reserve the meat, and discard the vegetables. Season the stock with salt and pepper. Let cool. Skim off any fat, and add to the reserved fat in refrigerator.
Step 4
Remove the meat from the bones; discard the skin and bones. Process the meat, mushrooms, 2 eggs, the egg white, 1 cup matzo meal, the chopped herbs, 1/4 cup reserved fat, 1 tablespoon salt, and 1/2 teaspoon pepper in a food processor until a paste forms. Shape into 60 1 1/4-inch meatballs. Refrigerate, covered, until ready to use.
Step 5
Melt 1/4 cup reserved duck fat in a small saucepan over low heat. Lightly beat the remaining 4 eggs in a bowl. Whisk in the melted fat, 1/4 cup water, and 1 teaspoon salt; season with pepper. Stir in the remaining cup matzo meal. Refrigerate, covered, until slightly firm, 30 minutes to 1 hour.
Step 6
Bring the stock to a boil. Scoop out 26 1 1/4-inch balls of the matzo mixture, and add to the stock. Reduce heat; simmer 10 minutes. Add the meatballs; simmer 10 minutes. Garnish with parsley.
