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
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Ingredients
- For the meatballs
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Meat from one duck-confit leg, minced (about 1 to 1.5 cups)
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1 tablespoon
finely minced shallot
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1 teaspoon
finely minced fresh savory
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Freshly ground black pepper
-
1
egg, beaten
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1/4 cup
fine dry breadcrumbs
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1
small piece foie gras, cut into 10-12 small (about ¼ to ½ inch) cubes
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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
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1/4 cup
fig jam
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1/2 teaspoon
yellow mustard seeds
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freshly cracked pepper, about 5 turns
Directions
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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.
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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.
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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.
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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.
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Serve hot with your favorite cocktail or a chilled flute of bubbly. Feel decadent. Don’t apologize.
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