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1
Make the Sauce In a medium saucepan, combine all of the ingredients and bring to a boil.
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2
Simmer over moderate heat, stirring occasionally, until reduced to 1 1/4 cups, about 7 minutes.
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3
Strain the sauce through a fine sieve and let cool completely; discard the solids.
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4
Prepare the Duck Spread the duck skin on a work surface and, using a sharp knife, scrape off any excess fat.
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5
In a large skillet, cook the skin over moderately low heat, flattening it with a spatula, until golden and nearly crisp, 15 to 17 minutes.
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6
Transfer the skin to a rack to drain and crisp, then break into small pieces.
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7
Prepare the Duck Meanwhile, in a food processor, combine the breast and leg meat and pulse until finely chopped.
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8
Scrape the chopped meat into a large bowl and add all the remaining ingredients except the oil and mix well.
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9
Form the mixture into 1-inch balls and thread onto bamboo skewers.
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10
Prepare the Duck Light a grill or preheat a grill pan; oil the grate.
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11
Brush the meatballs with oil and grill over moderately high heat, turning, until lightly charred outside and medium within, about 6 minutes.
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12
Transfer the skewers to a platter, garnish with the crispy skin and serve with the sauce.
