Ingredients

serves 10

　　1 fresh duck (about 7 pounds), cut into 8 pieces

　　Coarse salt and freshly ground pepper

　　6 carrots, cut into 2-inch pieces

　　6 celery stalks, cut into 2-inch pieces

　　6 medium onions, quartered (do not peel)

　　6 sprigs fresh flat-leaf parsley and 1/4 cup chopped leaves, plus leaves for garnish

　　6 fresh thyme sprigs and 1/4 cup chopped leaves

　　14 ounces shiitake mushrooms, stemmed

　　6 large eggs plus 1 large egg white

　　2 cups matzo meal

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.