Duck Meatball Recipe
Recipe information
Make Duck Meatball in just 1h 10m. anson mills grits, heirloom tomato, parmesan
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Ingredients
Duck Meatballs
Anson Mills Grits
Heirloom Tomato Salad & Finish
Duck Meatballs
1. Soak breadcrumbs
Place the plain breadcrumbs in a small bowl and pour the 1/4 cup whole milk over them. Stir and set aside for 5 minutes until absorbed.
2. Mix meatball ingredients
In a large bowl combine the ground duck, soaked breadcrumbs, egg, minced shallot, minced garlic, chopped parsley, chopped thyme, 1/4 cup grated Parmesan, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix gently with your hands until just combined — do not overwork or meatballs will be dense.
3. Form meatballs
Portion mixture into 1 1/4-ounce (about 2 tablespoon) meatballs — you should get roughly 18–20 meatballs. Roll gently to form tight spheres and place on a tray.
4. Sear meatballs
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear until deeply browned on one side, about 2 minutes, then roll to brown other sides, overall 4–5 minutes per batch.
5. Finish in stock
Once all meatballs are seared, return them all to the skillet, pour 1 cup chicken or duck stock into the pan, reduce heat to low, cover, and simmer gently for 8–10 minutes until cooked through (internal temperature 160°F/71°C). Remove meatballs to a plate and keep warm. If you prefer a pan sauce, simmer uncovered for a few minutes to reduce slightly and spoon over meatballs.
Anson Mills Grits
6. Boil liquids
In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil with 3/4 teaspoon kosher salt.
7. Add grits and simmer
Slowly whisk in 1 cup Anson Mills stone-ground grits. Lower heat to maintain a gentle simmer and cook, stirring frequently to prevent sticking, until tender and creamy — about 25–30 minutes (stone-ground grits take longer than quick grits).
8. Finish grits
When grits are creamy and grains are tender, remove from heat and stir in 2 tablespoons unsalted butter and 1/2 cup grated Parmesan. Taste and adjust seasoning with 1/4 teaspoon additional salt or pepper if desired. Keep warm until serving.
Heirloom Tomato Salad & Finish
9. Prepare tomatoes
Slice heirloom tomatoes into 1/4- to 1/2-inch rounds or wedges depending on size. Arrange on a small platter or bowl.
10. Dress tomatoes
Drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon sherry or red wine vinegar over the tomatoes. Scatter torn basil leaves, season with flaky sea salt and freshly ground black pepper to taste (about 1/2 tsp flaky salt and 1/4 tsp pepper), and gently toss or leave arranged for a composed garnish.
11. Plate and garnish
Spoon a generous portion of warm Anson Mills grits onto each plate (about 3/4 cup). Top with 4–6 duck meatballs per serving and spoon any pan sauce over. Arrange several slices of dressed heirloom tomato alongside the grits. Finish with 2 tablespoons grated Parmesan sprinkled over the grits and meatballs and a few extra basil leaves for color.
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