DUCK MEATBALLS IN ORANGE SAUCE
Steps:
- 1. For the Meatballs: Heat pan to medium heat. Add 2 tablespoons olive oil. Add one finely diced shallot and 2 tablespoons crushed garlic. Cook until onions are soft then set aside. 2. Place duck meat and shallot mixture in a large bowl. Add one cup of garlic breadcrumbs, 2 eggs, 2 tablespoons teriyaki sauce and dash of hot sauce. Mix well. Place mixture in freezer for 15 minutes to cool. 3. For the Orange Sauce: Heat pan to medium heat. Add 2 tablespoons olive oil. Add 1 finely diced shallot. Add 2 tablespoons crushed garlic. Cook until onions are soft. 4. Add 1 cup of orange marmalade and 3 ounces orange liqueur. Cook for 10-12 minutes or until reduced by half. Remove from heat and set aside. Add red pepper flakes. 5. Meatball Assembly: Preheat oven to 325 degrees F. Spray muffin pan with vegetable spray. 6. Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins. 7. Ladle 1 teaspoon of orange sauce over each ball. Bake for 10 minutes or until 160 degrees F internal temperature. Remove from oven. 8. Place leaf lettuce on small tapas plates. Sprinkle with rice wine vinegar. Plate 3 meatballs on each plate. 9. Drizzle remaining marmalade sauce on each plate. Garnish with orange slice. Serve immediately.
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