Duck Fat Matzo Balls

Ingredients:

• 1 cup of Matzo meal

• 4 large eggs

• 3 tbsp of rounded duck fat; room temperature

• 2 tsp of kosher salt

• 1/4 tsp of ground ginger

• 1 tsp of ground pepper

In a medium sized bowl, whisk together (with a fork) the duck fat and the eggs to create a slurry.

To the slurry, mix in the spices and matzo meal until the batter is a thick paste. Cover the batter and refrigerate for at least an hour. In the last 15 minutes of your batter setting up in the refrigerator, place a plate in there to get cold.

In a large pot with a lid, bring some water to a roaring boil.

Once your batter has been refrigerated for an hour, pull it out along with the plate. Using a spoon and wetting your hands, roll the batter into balls of whatever size you want. I usually do about a golf ball-sized ball, as they will expand slightly when they boil. As you make the balls, place them onto the cold plate.

When all the balls have been rolled, drop them into the boiling water. Cover the pot and reduce the heat just slightly. Cook for about 45 minutes.

If you aren’t serving them right away, you can let them sit in the water they were boiled in and let it come to room temperature, or pull them out with a slotted spoon and let rest on a plate until you are ready to use them.

Serve with chicken soup!