Duck Meatballs in Orange Sauce

Adapted from a recipe by Executive Chef Eric Braun, Ft. Wayne, IN

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


Vegetable Non-Stick Spray


1 head Leaf Lettuce, separated


Rice Wine Vinegar, as needed


1 Naval Orange, sliced

Directions

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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 degrees 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 degrees 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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