“Könisberger Klopse” (German Duck Meatballs in Creamy Lemon Caper Sauce)
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Könisberger Klopse or German (Duck) Meatballs in creamy Lemon Caper Sauce is a German Classic and a fond reminder of the types of meals my Oma and Opa would make when I was a child. Growing up our holidays and family gatherings would always consist of traditional German dishes, cold cuts, and homemade Spätzle. Carp was on the menu more often than not and there would always be plates of Zungenwurst (Blood & Tongue Bologna) and Souse (Headcheese), but the Spätzle was always the best!
In this version of the recipe, I substituted the more traditional minced veal with duck as I had an abundance from a recent trip to Lake St. Clair. During our stay on the Ontario/Michigan border, we hunted from large blind boats over mixed spreads of puddle and diver ducks and were fortunate enough to get a good mixed bag shoot in and harvest 7 different species of waterfowl of including Mallards, Green Wing Teal, American Wigeon, Lesser Scaup (Bluebills), Redheads, Bufflehead and some Canada Geese as well.
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