Duck Meatballs in Orange Sauce

Adapted from a recipe by Executive Chef Eric Braun, Ft. Wayne, IN
These simple, convenient meatballs are cooked in a muffin pan, allowing the drizzled sauce to soak in without making a mess.


Prep Time {15 min; 15 min inactive}

Cook Time {25 min }

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 Ground Duck Meat, thawed

1 cup Garlic Breadcrumbs

2 large Eggs

2 Tbsp. Teriyaki Sauce

Dash Hot Sauce

1 cup Orange Marmalade

3 oz. Orange Liqueur

1 tsp. Red Pepper Flakes

Vegetable Non-Stick Spray

1 head Leaf Lettuce, separated

Rice Wine Vinegar, as needed

1 Naval Orange, sliced


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1. For the Meatballs: Heat pan to medium heat. Add 2 tablespoons olive oil. Add one finely diced shallot and 2 tablespoons crushed garlic. Cook until onions are soft then set aside.

2. Place duck meat and shallot mixture in a large bowl. Add one cup of garlic breadcrumbs, 2 eggs, 2 tablespoons teriyaki sauce and dash of hot sauce. Mix well. Place mixture in freezer for 15 minutes to cool.

3. For the Orange Sauce: Heat pan to medium heat. Add 2 tablespoons olive oil. Add 1 finely diced shallot. Add 2 tablespoons crushed garlic. Cook until onions are soft.

4. 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.

5. Meatball Assembly: Preheat oven to 325°F. Spray muffin pan with vegetable spray.

6. Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins.

7. Ladle 1 teaspoon of orange sauce over each ball. Bake for 10 minutes or until 160°F internal temperature. Remove from oven.

8. Place leaf lettuce on small tapas plates. Sprinkle with rice wine vinegar. Plate 3 meatballs on each plate.

9. Drizzle remaining marmalade sauce on each plate. Garnish with orange slice. Serve immediately.

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