Duck Leg Confit Meatballs in Grand Marnier Sauce

Third Place 2012 Chef Recipe Contest, Executive Chef Eric Braun


Serving Size {Makes 18 Meatballs}


4 Tbsp Extra Virgin Olive Oil, divided

2 Shallots, finely diced, divided

4 Tbsp Crushed Garlic, divided

1 lb Maple Leaf Farms Boneless Skinless Duck Leg Confit Meat

1 cup Garlic Breadcrumbs

2 large Eggs

2 Tbsp Teriyaki Sauce

Dash Hot Sauce Sauce

1 cup Orange Marmalade

3 oz Grand Marnier Liqueur or Orange Liqueur

1 tsp Red Pepper Flakes

1 can Non-Stick Vegetable Spray

1 head Leaf Lettuce, separated

1 jar Rice Wine Vinegar

1 Navel Orange, sliced


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1. Heat pan to medium heat. Add 2 tablespoons olive oil. Add one finely diced shallot and 2 tablespoons crushed garlic. Cook until shallots are soft, then set aside.
2. Place room temperature duck leg confit into food processor. Scrape shallot mixture into food processor. Add one cup of garlic breadcrumbs, 2 eggs, 2 tablespoons teriyaki sauce and dash of hot sauce to food processor. Pulse several times until mixture is smooth. Place mixture in freezer for 15 minutes to cool.

Orange Marmalade Sauce:
1. Heat pan to medium heat. Add 2 tablespoons olive oil. Add 1 finely diced shallot. Add 2 tablespoons crushed garlic. Cook until shallots are soft.
2. Add 1 cup of orange marmalade and 3 ounces orange liqueur. Cook for 10-12 minutes or until reduced by half. Remove from heat and set aside. Add red pepper flakes.

1. Preheat oven to 325 degrees. Spray muffin pan with vegetable spray.
2. Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins.
3. Ladle 1 teaspoon of marmalade mixture over each ball. Bake for 10 minutes or until 160 degrees internal temperature. Remove from oven.
4. Place leaf lettuce on small tapas plates. Sprinkle with rice wine vinegar. Plate 3 meatballs on each plate.
5. Drizzle remaining marmalade sauce on each plate. Garnish with orange slice. Serve immediately.


2012 Chef Recipe Contest

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