Want a bold recipe that marries tradition and originality? These duck polpettes, accompanied by a romesco sauce revisited with La Pimenterie's Antipode Duo, offer a unique taste experience. Between the depth of the duck, the richness of the grilled peppers, and the hot-cold contrast of the Antipode Électrique and Glacial sauces, it's a true symphony of flavors.
Ingredients:
For the romesco sauce:
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2 red peppers
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1 onion
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250 ml (1 cup) of toasted breadcrumbs
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125 ml (1/2 cup) of toasted walnuts
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85 ml (1/3 cup) of olive oil
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5 ml (1 tsp) Quebec gorria pepper or spicy mix – La pincée Épicée (or Espelette pepper)
For the meatballs:
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1 duck breast
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1/4 cup of chopped mint
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125 ml (1/2 cup) of toasted breadcrumbs
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1/4 cup of milk
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1 egg
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5 ml (1 tsp) of sesame oil
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Salt and freshly ground pepper, to taste
Preparation Steps:
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Preheat the oven to 180°C (350°F). Place the peppers and onion directly on the oven rack and cook for 20 minutes.
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Let cool, then remove the skin and seeds. Place the peppers, onion, and the rest of the sauce ingredients in a food processor, and blend until you get a puree.
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Dice the duck breast. In the food processor bowl, combine all the meatball ingredients. Shape into 8 large meatballs.
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Bake for 35 to 40 minutes or until the meatballs are fully cooked.
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Gently add the meatballs to the sauce. Spoon sauce over the meatballs to serve.