A playful twist on Duck à l’Orange, this recipe pairs the richness of duck with the sweet and tangy flavor of cherry preserves. These meatballs are perfect as appetizers or served family-style.
Ingredients
Meatballs:
• 2 lbs ground duck
• 2 cloves garlic, minced
• 1 tsp fresh thyme, finely chopped (or ½ tsp dried)
• ¼ tsp ground black pepper
• 10-12 chives, finely chopped
• ½ cup panko breadcrumbs (or finely minced cauliflower for gluten-free)
• ½ tsp salt
Sauce:
• Reserved duck fat drippings
• 1 cup cherry preserves
• 1½ tsp balsamic vinegar
• ½ cup white wine
• ½ cup chicken stock (or made with bouillon)
• 2 tbsp cornstarch
• ¼ cup sugar
Instructions
Step 1: Prepare the Meatballs
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine all the meatball ingredients. Mix gently by hand until
just combined (do not overmix).
3. Form meatballs slightly smaller than ping-pong balls. Place them on a lightly greased
sheet pan with at least a ½-inch lip to catch duck fat drippings.
4. Bake for 25 minutes, or until golden brown.
5. Remove the pan carefully (hot duck fat can splatter!) and let the meatballs cool for 10-15
minutes.
6. Use a metal spatula to remove the meatballs, reserving the duck fat for the sauce.
Step 2: Make the Sauce
1. In a medium saucepan, heat ⅓ cup of reserved duck fat over medium-low heat.
2. Add cherry preserves, balsamic vinegar, white wine, and chicken stock. Bring to a
simmer, stirring occasionally.
3. Simmer for about 5 minutes, or until the alcohol smell dissipates.
4. In a small jar or container, mix 2 tbsp cornstarch with ¼ cup water. Shake well until
smooth.
5. Slowly stir the cornstarch mixture into the sauce. Cook for another 30 seconds to 1
minute, until thickened.
6. Taste the sauce and adjust sweetness by adding some or all of the ¼ cup sugar as
needed. Stir until fully dissolved, then remove from heat.
Step 3: Serve
1. Place the meatballs in a large bowl.
2. Pour the sauce over the meatballs and gently toss to coat.
3. Transfer to a serving platter. Garnish with candied citrus peel, torn kale, or fresh cherries.
4. Serve with toothpicks or skewers for easy grabbing.
Enjoy your Duck Meatballs à L’Cerise!
Alternate Tip: Swap cherry preserves for orange marmalade for a “Duck à L’Orange” variation.
