1 tbsp olive oil
50g/1¾oz fresh shiitake mushrooms, washed thoroughly, grit removed, sliced
2 ready-made confit duck legs (available from some supermarkets)
2 duck breasts, skin removed, cut into strips
125g/4½oz ready-made white breadcrumbs
1 tbsp chopped fresh parsley
1 garlic clove, peeled, crushed to a paste with the edge of a knife
1 free-range egg, beaten
salt and freshly ground black pepper
100ml/3½fl oz vegetable oil
Heat the olive oil in a frying pan and fry the mushrooms for 4-5 minutes, or until softened. Place into a food processor.
Remove the meat from the confit duck legs. (The bones can be reserved for making stock in another recipe.) Add the duck meat to the food processor with the mushrooms and blend together until smooth. Transfer the mixture to a large bowl.
Add the sliced duck breasts and mix together until well combined with the puréed duck leg and mushrooms.
Add the breadcrumbs, parsley, garlic, cooked mushrooms and beaten egg and season, to taste, with salt and freshly ground black pepper. Mix until well combined.
Using clean, wet hands, roll the mixture into 12-16 balls, each about the size of a golf ball.
Heat the oil in a deep heavy-based frying pan until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the duck meatballs to the hot oil, in batches, and fry for 2-3 minutes on all sides, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining batches of meatballs.
For the sauce, heat the olive oil in a large pan over a medium heat. Add the onion, celery and garlic and fry for 4-5 minutes, or until softened.
Add the tomato purée and continue to fry, stirring well, for 1-2 minutes. Add the canned tomatoes, hot chicken stock and wine, then season, to taste, with salt and freshly ground black pepper. Stir well and bring the mixture to the boil.
When the mixture is boiling, reduce the heat to its lowest setting, then half-cover the pan and simmer gently for one hour, stirring occasionally.
Add the meatballs to the sauce, half-cover the pan again, then continue to simmer for a further 20 minutes, or until the sauce has thickened and the meatballs are completely cooked through.
To serve, divide the cooked spaghetti equally among four plates. Spoon over the duck meatballs and sauce. Sprinkle over the parmesan.
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