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
Direction
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.
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.
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.
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.