Duck Schmaltz Matzah Balls
These are the matzah balls we serve at Dino’s Grotto for the holidays. Now you can try them at home!
- 4 eggs
- ¼ cup melted duck fat
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon–1 tablespoon hot sauce
- 3 cups matzah meal
- ½ cup club soda, divided
- Beat eggs in the bowl of a stand mixer until frothy. Add duck fat, salt, pepper and hot sauce, and blend to mix. Add matzah meal and ¼ cup club soda and beat with the flat paddle until it is thoroughly mixed. Scrape down the side of the bowl twice. Taste a small amount (if you're worried about the raw egg, cook in boiling water for 2 minutes). Adjust for salt and pepper. Let the mix stand in the refrigerator for 1 hour.
- To form the balls, have on hand a bowl of ice water and a pan full of simmering (190 to 200 degrees) salted water on the stove. The water has to be twice the depth of your desired balls, as the balls will almost double in size. I use a 6-quart pan with 3 inches of water. Also set aside a storage pot with 1-quart chicken stock mixed with 3 quarts of water to let the balls rest after cooking. This should be hot (160 degrees).
- Add half of the remaining club soda and mix the dough by hand. Add more soda water if the mix feels too dry as you work it. Wet your hands and take a small amount of the matzah meal mix and toss it back and forth gently shaping it into a ball. I prefer a slightly-larger-than-golf-ball size. As each ball is formed, drop it into the simmering water. Work quickly and recruit a friend! When all the balls are in the pan, cover with a lid, raise heat to high and bring to a rapid boil for 15 minutes. Then reduce heat to a simmer. At the 25-minute mark, cut a ball in half and taste. It should be a little wet in the middle, as the balls will still cook as they rest. If not, continue cooking a few minutes more. When you think they are almost right, remove the balls with a slotted spoon and place in the hot stock/water mix. If the balls taste low in salt, add a little salt to the stock mixture. I like to rest the balls there for an hour. Remove, add to chicken soup and serve.