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