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Duck Duck Goose

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Duck Duck Goose

Author Notes

What do you do when you find yourself with a whole lot of home-cured duck prosciutto in the house? You get a little playful. —lastnightsdinner

  • Makes
    10-12 meatballs
  • 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 ¼ to ½ 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

  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. 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. 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. 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. Serve hot with your favorite cocktail or a chilled flute of bubbly. Feel decadent. Don’t apologize.

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