Author Notes
What do you do when you find yourself with a whole lot of home-cured duck prosciutto in the house? You get a little playful. —lastnightsdinner
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 ¼ to ½ 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
Directions
-
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.
-
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.
-
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.
-
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.
-
Serve hot with your favorite cocktail or a chilled flute of bubbly. Feel decadent. Don’t apologize.
See what other Food52ers are saying.