Duck Duck Goose

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 tablespoon 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve hot with your favorite cocktail or a chilled flute of bubbly. Feel decadent. Don’t apologize.