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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
Makes 10-12 meatballs
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
- 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.
Jam is a Liquid
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