Duck Duck Goose Recipe

Name: Duck Duck Goose
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Duck Duck Goose falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Duck Goose

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions