Duck Balls

Name: Duck Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 4 tablespoons olive oil; 1 cup fresh orange juice; 1 fennel head, sliced into 1/2-inch-thick rounds; 2 pounds ground duck meat and skin; 2 large eggs; 3/4 cup bread crumbs; 2 slices fresh white bread, finely diced (about 1 3/4 cups); 2 teaspoons salt

January 24, 2012

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).

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