Duck Leg Confit Meatballs in Grand Marnier Sauce
Tender duck confit meatballs covered in Grand Marnier sauce.
Third Place 2012 Chef Recipe Contest, Executive Chef Eric Braun
Ingredients
Meatballs
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4 Tbsp Extra Virgin Olive Oil, divided
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2 Shallots, finely diced, divided
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4 Tbsp Crushed Garlic, divided
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1 lb of duck meat (Maple Leaf Farms Duck Leg Confit, shredded off the bone)
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1 cup Garlic Breadcrumbs
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2 large Eggs
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2 Tbsp Teriyaki Sauce
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Dash of Hot Sauce
Sauce
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1 cup Orange Marmalade
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3 oz Grand Marnier Liqueur or Orange Liqueur
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1 tsp Red Pepper Flakes
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1 can Non-Stick Vegetable Spray
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1 head Leaf Lettuce, separated
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1 jar Rice Wine Vinegar
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1 Navel Orange, sliced
Directions
Meatballs
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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.
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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.
Sauce
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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.
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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
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1
Preheat oven to 325 degrees. Spray muffin pan with vegetable spray.
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2
Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins.
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3
Ladle 1 teaspoon of marmalade mixture over each ball. Bake for 10 minutes or until 160 degrees internal temperature. Remove from oven.
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4
Place leaf lettuce on small tapas plates. Sprinkle with rice wine vinegar. Plate 3 meatballs on each plate.
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5
Drizzle remaining marmalade sauce on each plate. Garnish with orange slice. Serve immediately.
