Method: Kohlrabi sauerkraut – Peel and finely slice the kohlrabi in thin batons. Add the salt to the kohlrabi and let sit for a few hours. Rinse well and add the vinegar to marinate.
Duck meatballs: In a small sauté pan over medium heat, add the sunflower oil. Add the garlic, coriander and cumin, and cook for two minutes until garlic and spices become fragrant. Remove from the heat and let the mixture cool.
In a large mixing bowl, mix the breadcrumbs, thyme, and cooled onion mixture. Set aside. Combine the breadcrumb mixture with the duck meat. Season with salt and pepper. Mix with your hands. Leave the mixture in the fridge for one to two hours (or in the freezer for 20 minutes) to firm up. Preheat the oven to 220°C. Lightly oil a rimmed baking pan. Roll the meat mixture into golf ball-sized meatballs and space them out evenly onto the baking pan. Bake for 25 minutes until golden brown. (Tip: Do not over-bake, as the meatballs will become dry).
While the meatballs are in the oven, begin to make the mandarin sauce. Add the orange juice, sugar, vinegar and salt. Be careful, as the mixture will bubble vigorously. Continue to simmer over low heat, occasionally stirring, until emulsified. Remove syrup from heat and add the mandarins. Allow infusing.
Assembly: Place the meatballs over a bed of sauerkraut. Place a segment of mandarin over each meatball and drizzle with sauce. Serves six.
See all recipes in Joe Vargetto’s cookbook: Siciliano: Contemporary Sicilian