Okay…here’s your warning, straight up…this is a deep-end-of-the-pool recipe. If you get grossed out at the thought of eating organ meats or “nose to tail” cooking, you should leave this page right now and go look at another recipe. We have some awesome ones posted here.
If you choose not to leave, I’m taking zero crap from you about this post.
Good…now that they’re gone, we’re free to talk about my recent adventure with duck balls.
A few weeks back I got an email from OpenSky (an online shopping site) that Andrew Zimmern, a hero of mine, and star of Bizarre Foods, Bizarre World, and Bizarre Food America, had partnered with D’Artagnan, a famous gourmet food store, to offer a “Bizarre Meats Bundle“, including:
Duck Fries (5 lbs)
Veal Sweetbreads (20 oz)
Duck Tongue (1 lb)
Cockscombs (5 lbs)
The sweetbreads, which I chicken-fried, were absolutely amazing, the duck tongues were tasty, but kinda a pain to eat…a lot like in-the-shell pistachios, where you just get to a point where you’re not sure the pay-out is worth the effort.
Cockscombs are still in the freezer, being saved for an upcoming underground event.
That leaves the duck fries, which in the moniker they hang on (if you’ll pardon the expression) duck testicles. Specifically, the testicles from Moulard ducks raised on a duck farm in New York in a stress free and cage free environment. They are kidney-shaped and pale tan in color, and, honestly, (like many foods) not very appetizing to look at in their raw state.
I was pretty jazzed to try these out, but here was the problem…the only recipe I could find that was an actual recipe, was the one listed on the OpenSky page.
Now, it’s a great looking recipe…but I’m sittin’ here with 5 POUNDS of Daffy’s family jewels, and I can assure you, I’m the only one here who’s going to eat them! So, I went through the fridge and started pulling ingredients, and here’s what I came up with…it was awesome!
1/2 lb duck fries, thawed
1/2 lb pork sausage links, cooked and cut 1/2 inch
2 Tbs fresh minced garlic
1/2 shallot, diced
salt & pepper to taste
2 Tbs Thai basil, chopped
1 cup chicken stock
1/4 cup teriyaki sauce (I like Yoshidas)
2 cups jasmine rice, cooked and hot
2 Tbs diced green onions (the green part)
2 tsp toasted sesame seeds
Heat olive oil in pan over medium heat, saute garlic and shallot until softened and translucent, but not browned. Sprinkle with salt and pepper, and add duck fries, basil, and sausage pieces. Increase heat to medium-high and saute, stirring occasionally, until duck fries are opaque…add chicken stock, stir and allow to cook 5 minutes, or until most of the stock has cooked away. Add teriyaki sauce, stir and cook an additional five minutes, stirring often until glazed.
Spoon 1 cup of hot jasmine rice into a bowl, top with 1/4 cup of duck fry/sausage mixture. Sprinkle with onion greens and toasted sesame seeds.
Oh, and just so the truth is out there…my wife, because she’s awesome, tried them, and my 4y/o daughter and Bizarre-foods sidekick, Gracie, loved them!
Here’s Andrew’s video, enjoy!