by lastnightsdinner
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lastnightsdinner's Notes:
Meat from one duck-confit leg, minced (about 1 to 1.5 cups) Ask a question about this ingredient
1 tablespoon finely minced shallot Ask a question about this ingredient
1 teaspoon finely minced fresh savory Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1/4 cup fine dry breadcrumbs Ask a question about this ingredient
1 small piece foie gras, cut into 10-12 small (about ¼ to ½ inch) cubes Ask a question about this ingredient
1-2 tablespoon duck fat or other fat for frying Ask a question about this ingredient
10-12 thin slices duck prosciutto Ask a question about this ingredient
1/4 cup white balsamic vinegar Ask a question about this ingredient
1/4 cup fig jam Ask a question about this ingredient
1/2 teaspoon yellow mustard seeds Ask a question about this ingredient
freshly cracked pepper, about 5 turns Ask a question about this ingredient
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.
Ask a question about this stepHeat 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.
Ask a question about this stepCombine 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.
Ask a question about this stepCarefully 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.
Ask a question about this stepServe hot with your favorite cocktail or a chilled flute of bubbly. Feel decadent. Don’t apologize.
Ask a question about this stepCan you hear that sound? It's me whimpering. This. Is. Amazing.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
LOL! Thanks, guys! They were pretty darned tasty :)