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
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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. Maple Leaf Farms Ground Duck Meat, thawed
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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 Hot Sauce
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1 cup Orange Marmalade
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3 oz. Orange Liqueur
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1 tsp. Red Pepper Flakes
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Non-Stick Vegetable Spray
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1 head Leaf Lettuce, separated
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Rice Wine Vinegar, as needed
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1 Navel Orange, sliced
Directions
Meatballs
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1
Heat pan to medium heat.
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2
Add 2 tablespoons olive oil. Add 1 finely diced shallot and 2 tablespoons crushed garlic. Cook until shallots are soft; set aside.
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3
Place duck meat and shallot mixture in a large bowl. Add garlic breadcrumbs, eggs, teriyaki sauce and hot sauce; mix well.
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4
Place mixture in freezer for 15 minutes to cool.
Orange Sauce
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1
Heat pan to medium heat.
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2
Add 2 tablespoons olive oil, 1 finely diced shallot and 2 tablespoons crushed garlic. Cook until shallots are soft.
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3
Add orange marmalade and orange liqueur. Cook for 10-12 minutes more or until reduced by half; set aside.
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4
Add red pepper flakes.
Meatball Assembly
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1
Preheat oven to 325 degrees F.
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2
Spray muffin pan with vegetable spray.
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3
Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins.
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4
Ladle 1 teaspoon of orange sauce over each ball.
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5
Bake for 10 minutes or until 160 degrees F internal temperature; remove from oven.
Plating
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1
Place leaf lettuce on small plates.
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2
Sprinkle lettuce with rice wine vinegar.
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3
Add 3 meatballs and drizzle remaining marmalade sauce on each plate.
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4
Garnish with orange slice and serve immediately.
