Duck Duck Goose

15 ingredients
5 steps

Ingredients

  • For the meatballs
  • Meat from one duck-confit leg, minced (about 1 to 1.5 cups)
  • 1 tablespoon finely minced shallot
  • 1 teaspoon finely minced fresh savory
  • Freshly ground black pepper
  • 1 egg, beaten
  • 1/4 cup fine dry breadcrumbs
  • 1 small piece foie gras, cut into 10-12 small (about 1/4 to 1/2 inch) cubes
  • 1-2 tablespoons duck fat or other fat for frying
  • 10-12 thin slices duck prosciutto
  • For the glaze
  • 1/4 cup white balsamic vinegar
  • 1/4 cup fig jam
  • 1/2 teaspoon yellow mustard seeds
  • freshly cracked pepper, about 5 turns

Directions

  1. 1
    Combine the minced duck confit with the shallot, savory, pepper, egg, and breadcrumbs in a small bowl and mix well. Scoop out small amounts of the mixture (about a tablespoon or so at a time), and roll into balls, tucking a cube of foie gras in the center of each.
  2. 2
    Heat the fat in a wide skillet until shimmering, then add the meatballs, turning them gently to brown them on each side. Remove them to a paper-towel lined tray once they are browned all over.
  3. 3
    Combine the white balsamic with the fig jam and mustard seeds in a small pot and cook over medium-low heat until thick and syrupy, stirring often. Add a few grinds of pepper, then add the meatballs and toss gently to coat, cooking until they are nicely glazed and sticky.
  4. 4
    Carefully remove each meatball and wrap with a slice of the duck prosciutto, using a toothpick to secure them. Place them on a foil-lined sheet pan and broil until the prosciutto is crispy and browned and the glaze nicely caramelized.
  5. 5
    Serve hot with your favorite cocktail or a chilled flute of bubbly. Feel decadent. Don't apologize.

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