The fancy, classic French flavors of duck a l’orange are showcased in this tasty ball. Because duck is one of the fattiest birds, it makes for especially tender meatballs. Ground duck may be hard to find, so ask your butcher to grind duck breasts and thighs, along with the skin. Serve with Sauce Vierge (page 65) or Mushroom Gravy (page 63).
Recipe information
Yield
Makes about 2 dozen 1 1/2-inch meatballs
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Step 2
Bring the orange juice to a boil in a small pot over high heat and reduce by three-quarters, about 5 minutes. Set aside and allow to cool.
Step 3
Lay out the fennel rounds in a separate 9 × 13-inch baking dish. Drizzle with the remaining 2 tablespoons olive oil and 1/4 cup water. Roast until soft, translucent, and beginning to brown, about 20 minutes. Place in the refrigerator to cool. Once they are cool, chop them finely.
Step 4
Combine the chopped fennel and reduced orange juice with the ground duck, eggs, bread crumbs, bread, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Step 5
Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Step 6
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Step 7
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
