Duck Leg Confit Meatballs in Grand Marnier Sauce

Duck leg confit meatballs in grand marnier sauce

Third Place 2012 Chef Recipe Contest, Executive Chef Eric Braun

Ingredients

  • 1

    4 Tbsp Extra Virgin Olive Oil, divided

  • 2

    2 Shallots, finely diced, divided

  • 3

    4 Tbsp Crushed Garlic, divided

  • 4

    1 lb Maple Leaf Farms Boneless Skinless Duck Leg Confit Meat

  • 5

    1 cup Garlic Breadcrumbs

  • 6

    2 large Eggs

  • 7

    2 Tbsp Teriyaki Sauce

  • 8

    Dash Hot Sauce Sauce

  • 9

    1 cup Orange Marmalade

  • 10

    3 oz Grand Marnier Liqueur or Orange Liqueur

  • 11

    1 tsp Red Pepper Flakes

  • 12

    1 can Non-Stick Vegetable Spray

  • 13

    1 head Leaf Lettuce, separated

  • 14

    1 jar Rice Wine Vinegar

  • 15

    1 Navel Orange, sliced

Directions

Meatballs

  • 1

    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.

  • 2

    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.

Orange Marmalade Sauce

  • 1

    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.

  • 2

    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

  • 1

    Preheat oven to 325 degrees. Spray muffin pan with vegetable spray.

  • 2

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

  • 3

    Ladle 1 teaspoon of marmalade mixture over each ball. Bake for 10 minutes or until 160 degrees internal temperature. Remove from oven.

  • 4

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

  • 5

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

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