Magnificent Meatballs

By Stacy Lyn Harris

Since I published my first cookbook, people have been very interested in discussing how to cook wild duck. These duck meatballs are a great place to start that discussion. I have been told time after time, “I can’t make duck taste good for anything!” This comment always amazes me. Duck is one of the meats most highly sought-after by chefs across the country. If prepared correctly, this deep red meat is succulent, tender, and extremely tasty.

Our ancestors loved cooking these prized birds. They appreciated the wonderfully deep flavors of ducks, and I have enjoyed experimenting with traditional dishes by adding some modern twists. In this recipe, one of the keys to great flavor is the addition of pancetta, also known as pork belly. Although it’s quite different than bacon, pancetta comes from the same cut of pork that bacon comes from. A blend of traditional spices gives these meatballs a familiar taste, only with more flavor, which pairs well with a variety of sauces.

INGREDIENTS

• 2 pounds cubed duck breast fillets
• 1/2 pound pancetta
• 2 tablespoons plus 1 teaspoon olive oil
• 1 minced medium yellow onion 
• 1 peeled and finely chopped pear 
• 2 teaspoons minced ginger 
• 2 minced garlic cloves
• 1/2 tablespoon kosher salt
• 1 teaspoon fresh thyme
• 1 teaspoon chopped fresh rosemary 
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 cup fresh parsley
• White wine for deglazing

​​​​​​​

PREPARATION

1. Heat 2 tablespoons of the olive oil in a 10- to 12-inch sauté pan. Add onion, pear, ginger, and garlic. Cook, stirring frequently, until completely caramelized and liquid has evaporated. Transfer to a bowl and chill for about an hour.

2. In a separate medium bowl, combine duck and pancetta with the remaining ingredients. Chill for one hour.

3. Thoroughly combine the mixtures from the two bowls and feed them through a meat grinder with the medium dye attachment. Then form this mixture into 2-ounce balls.

4. Heat 1 teaspoon olive oil in a cast iron skillet until hot but not smoking. Add the meatballs to the skillet in batches and turn them while cooking to ensure they are evenly browned. Continue cooking until done all the way through, about 7 minutes. Remove the meatballs and transfer them to a serving dish.

5. Deglaze the pan with white wine, season to taste, and pour over meatballs.

6. Sprinkle parsley over the top of meatballs. Serve with wild rice, mashed potatoes, creamed spinach, pasta, or orzo. Honey or your favorite barbeque sauce complements this dish nicely.

About the Author

Stacy Lyn Harris is a speaker, gardener, photographer, and lawyer as well as a wife and mother of seven children. The author of four cookbooks and the host of The Sporting Chef TV show, Harris believes that old recipes are tried and true, that simple food is better, and that great ingredients make great meals. This recipe appeared in Stacy Lyn’s Harvest Cookbook. You can buy any of her books at stacylynharris.com/cookbooks.