Duck Meatballs Recipe

Mix and Form

In a large bowl combine ground duck, diced pancetta, minced shallot, minced garlic, egg, panko, chopped parsley, ground cumin, 1.5 tsp salt and 1/2 tsp black pepper. Mix gently but thoroughly until just combined; avoid overworking to keep meatballs tender. Chill mixture 20 minutes to firm up for easier shaping.

Shape

Portion mixture into 1.25–1.5 tablespoon (about 20–24) meatballs, rolling lightly between palms to form compact rounds.

Cook

Heat 2 tbsp neutral oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed). Cook, turning occasionally, until well browned on all sides and cooked through, about 10–12 minutes total (internal temperature 160–165°F / 71–74°C for ground duck). Transfer to a paper towel–lined plate to rest.

Finish with Sesame

While still warm, sprinkle toasted sesame seeds over the meatballs or lightly press seeds into the tops for presentation.

In a small bowl stir together labneh, finely minced garlic, lemon zest, lemon juice, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust salt or lemon as desired. Chill until ready to plate. If labneh is very loose, drain in a fine sieve for 30 minutes before seasoning.

Place julienned carrots and orange peel strips in a heatproof jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tsp salt and 1 tsp ground cumin. Bring to a simmer until sugar dissolves, then pour hot brine over carrots and orange peel so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 2+ hours). Drain before plating.

Preheat oven to 425°F (220°C). Toss grapes with 1/2 tbsp olive oil and a pinch (1/8 tsp) salt on a small baking sheet. Roast until grapes blister and begin to caramelize, about 12–15 minutes. Remove and let cool slightly.

In a small heavy saucepan heat 3/4 cup neutral oil to 275–300°F (medium-low). Add thinly sliced garlic in a single layer and fry gently, stirring occasionally, until golden brown and crisp, about 3–6 minutes. Remove immediately with a slotted spoon to a paper towel–lined plate and sprinkle with 1/8 tsp salt. Reserve garlic oil if desired for additional flavor.

To make parsley oil: blanch parsley leaves in boiling water for 10 seconds, then shock in ice water. Drain well and pat dry. Place parsley in a blender with 1/2 cup olive oil and 1/4 tsp salt and blend until smooth. Strain through a fine mesh sieve or cheesecloth for a bright green oil. Taste and adjust salt. Reserve sliced scallions to sprinkle fresh on the plated dish.

On a serving plate spread a spoonful (about 1–2 tbs) of lemon & garlic labneh where you will place the meatballs. Arrange warm duck meatballs on top of the labneh. Scatter several roasted grapes around and tuck a few pieces of drained pickled carrots near the meatballs for brightness. Sprinkle thinly sliced scallions and toasted sesame seeds over the dish. Drizzle parsley oil around and lightly over the meatballs (about 1–2 tsp per plate). Finish with a few pieces of crispy garlic for crunch and a light pinch of flaky salt if desired. Serve immediately.