- Ready in: Total: 1 H 20 M
- Serves: 4
- Complexity: medium
Duck is one of the most highly sought after meats by chefs across the country. If prepared correctly this deep red meat is succulent, tender, and extremely tasty.
Step by Step Directions
Heat olive oil in a 10 to 12-inch sauté pan. Add onions, pears, ginger, and garlic until completely caramelized and liquid has evaporated. Chill for about an hour.
In a medium bowl, combine duck and pancetta along with the remaining ingredients. Chill for an hour.
Mix all ingredients together. Feed ingredients through a meat grinder with the medium dye attachment.
Form 2 ounces ball from the meat mixture.
Heat 1-teaspoon olive oil in cast iron skillet until hot, but not smoking. Brown meatballs in batches. Cook until done all the way through, about 7 minutes.
Deglaze the pan with white wine. Season to taste and pour over meatballs.
Sprinkle parsley over the top of meatballs. Serve with wild rice, mashed potatoes, creamed spinach, pasta, or orzo. Honey or your favorite barbeque sauce complements it nicely.