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

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Duck Duck Goose

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