Duck Meatballs in Orange Sauce

Adapted from a recipe by Executive Chef Eric Braun, Ft. Wayne, IN
These sweet and spicy meatballs use Ground Duck Meat for a flavor twist and are perfect as an appetizer or tapas.

Ratings

Prep Time {15 min; 15 min inactive}

Cook Time {25 min }

Serving Size {Makes 18 Meatballs}

Ingredients


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


Non-Stick Vegetable Spray


1 head Leaf Lettuce, separated


Rice Wine Vinegar, as needed


1 Navel Orange, sliced

Directions

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1. Meatballs: Heat pan to medium heat. Add 2 tablespoons olive oil. Add 1 finely diced shallot and 2 tablespoons crushed garlic. Cook until shallots are soft; set aside. Place duck meat and shallot mixture in a large bowl. Add garlic breadcrumbs, eggs, teriyaki sauce and hot sauce; mix well. Place mixture in freezer for 15 minutes to cool.


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


3. Meatball Assembly: Preheat oven to 325 degrees F. Spray muffin pan with vegetable spray. Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins. Ladle 1 teaspoon of orange sauce over each ball. Bake for 10 minutes or until 160 degrees F internal temperature; remove from oven.


4. Plating: Place leaf lettuce on small plates. Sprinkle lettuce with rice wine vinegar. Add 3 meatballs and drizzle remaining marmalade sauce on each plate. Garnish with orange slice and serve immediately.


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