Italian Duck Meatballs

Duck, Duck, Goose - by Hank Shaw

• 3 pounds skinless duck breasts, ground.
• 2/3 cup milk
• 3 slices stale good-quality bread, crusts removed and torn into pieces
• 2 cups dried bread crumbs
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground pepper
• 1 teaspoon fennel seeds
• 1 teaspoon dried thyme
• 2 cloves garlic, finely minced
• ¼ cup grated pecorino or Parmesan cheese
• 2 eggs
• Vegetable oil for frying

Put the meat into the refrigerator to chill.

Pour the milk into a small saucepan and set it over low heat. Add the bread to the pan, and it will begin to absorb the milk. Remove the pan from the heat and mash the moistened bread into a paste. Let cool to room temperature.

Put the bread crumbs in a shallow bowl. Line a baking sheet with waxed or parchment paper. Take the meat out of the refrigerator, place it in a large bowl, and scatter the salt, pepper, fennel seeds, thyme, garlic, and cheese on top. Crack the eggs into the bowl, then pour in the bread-milk mixture. Gently mix everything together.

Grab a palmful and roll it into a ball between your palms, not with your fingers. The meatballs should be 2 to 3 inches in diameter, which just barely hold together. Roll the meatball in the bread crumbs and place it on the prepared baking sheet.