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Duck Meatballs in Orange Sauce

Duck meatballs in orange sauce

These sweet and spicy meatballs use Ground Duck Meat for a flavor twist and are perfect as an appetizer or tapas.


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

Ingredients

  • 1

    4 Tbsp. Extra Virgin Olive Oil, divided

  • 2

    2 Shallots, finely diced, divided

  • 3

    4 Tbsp. Crushed Garlic, divided

  • 5

    1 cup Garlic Breadcrumbs

  • 6

    2 large Eggs

  • 7

    2 Tbsp. Teriyaki Sauce

  • 8

    Dash Hot Sauce

  • 9

    1 cup Orange Marmalade

  • 10

    3 oz. Orange Liqueur

  • 11

    1 tsp. Red Pepper Flakes

  • 12

    Non-Stick Vegetable Spray

  • 13

    1 head Leaf Lettuce, separated

  • 14

    Rice Wine Vinegar, as needed

  • 15

    1 Navel Orange, sliced

Directions

Meatballs

  • 1

    Heat pan to medium heat.

  • 2

    Add 2 tablespoons olive oil. Add 1 finely diced shallot and 2 tablespoons crushed garlic. Cook until shallots are soft; set aside.

  • 3

    Place duck meat and shallot mixture in a large bowl. Add garlic breadcrumbs, eggs, teriyaki sauce and hot sauce; mix well.

  • 4

    Place mixture in freezer for 15 minutes to cool.

Orange Sauce

  • 1

    Heat pan to medium heat.

  • 2

    Add 2 tablespoons olive oil, 1 finely diced shallot and 2 tablespoons crushed garlic. Cook until shallots are soft.

  • 3

    Add orange marmalade and orange liqueur. Cook for 10-12 minutes more or until reduced by half; set aside.

  • 4

    Add red pepper flakes.

Meatball Assembly

  • 1

    Preheat oven to 325 degrees F.

  • 2

    Spray muffin pan with vegetable spray.

  • 3

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

  • 4

    Ladle 1 teaspoon of orange sauce over each ball.

  • 5

    Bake for 10 minutes or until 160 degrees F internal temperature; remove from oven.

Plating

  • 1

    Place leaf lettuce on small plates.

  • 2

    Sprinkle lettuce with rice wine vinegar.

  • 3

    Add 3 meatballs and drizzle remaining marmalade sauce on each plate.

  • 4

    Garnish with orange slice and serve immediately.

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Prep Time: 15 min; 15 min inactive
Cook Time: 25 min
Ready Time: 1 Hour
Servings: Makes 18 Meatballs