Matzo Ball Soup with Duck Meatballs

• 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

1. Preheat the oven to 400F.
2. Season the duck with salt and pepper.
3. Transfer to a roasting pan.
4. Add the carrots, celery, and onions; season with salt and pepper.
5. Roast the duck and vegetables, turning occasionally, until the duck is browned, about 1 1/2 hours.
6. Transfer the duck and vegetables to a 12-quart stockpot, reserving the fat.
7. Pour the fat through a fine sieve into a bowl; cover and refrigerate.
8. Add 8 quarts cold water and the herb sprigs to the pot.
9. Bring to a boil; continue to boil for 10 minutes.
10. Reduce heat to low; simmer 1 1/2 hours.
11. Pour the stock through a sieve into another large pot; reserve the meat, and discard the vegetables.
12. Season the stock with salt and pepper.
13. Let cool.
14. Skim off any fat, and add to the reserved fat in refrigerator.
15. Remove the meat from the bones; discard the skin and bones.
16. 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.
17. Shape into 60 1 1/4-inch meatballs.
18. Refrigerate, covered, until ready to use.
19. Melt 1/4 cup reserved duck fat in a small saucepan over low heat.
20. Lightly beat the remaining 4 eggs in a bowl.
21. Whisk in the melted fat, 1/4 cup water, and 1 teaspoon salt; season with pepper.
22. Stir in the remaining cup matzo meal.
23. Refrigerate, covered, until slightly firm, 30 minutes to 1 hour.
24. Bring the stock to a boil.
25. Scoop out 26 1 1/4-inch balls of the matzo mixture, and add to the stock.
26. Reduce heat; simmer 10 minutes.
27. Add the meatballs; simmer 10 minutes.
28. Garnish with parsley.

fresh duck, salt, carrots, celery stalks, onions, parsley, thyme, shiitake mushrooms, eggs, matzo meal

Taken from www.epicurious.com/recipes/food/views/matzo-ball-soup-with-duck-meatballs-392296 (may not work)