Ingredients
Meatballs:
- 4 Tbsp Extra Virgin Olive Oil, divided
- 2 Shallots, finely diced, divided
- 4 Tbsp Crushed Garlic, divided
- 1 lb of duck meat ( Maple Leaf Farms Duck Leg Confit , shredded off the bone)
- 1 cup Garlic Breadcrumbs
- 2 large Eggs
- 2 Tbsp Teriyaki Sauce
- Dash of 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
Direction
Meatballs:
- 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.
- 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.
Sauce:
- 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.
- 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.
Assembly:
- Preheat oven to 325 degrees. 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 marmalade mixture over each ball. Bake for 10 minutes or until 160 degrees internal temperature. Remove from oven.
- Place leaf lettuce on small tapas plates. Sprinkle with rice wine vinegar. Plate 3 meatballs on each plate.
- Drizzle remaining marmalade sauce on each plate. Garnish with orange slice. Serve immediately.