Duck Balls Recipes

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THE JUICIEST MEAT BALLS EVER



The Juiciest Meat Balls Ever image

Provided by George Duran

Categories     appetizer

Time 35m

Yield about 20 meatballs

Number Of Ingredients 11

1/2 cup panko bread crumbs
1/4 cup whole milk
1 pound ground beef
1 pound ground pork
1 onion, finely chopped
1/2 stick butter, softened
2 large eggs
1/2 cup chopped parsley leaves
Kosher salt
Freshly ground black pepper
Olive oil, for frying

Steps:

  • Soak the bread crumbs in the milk while you prepare the other ingredients.
  • Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
  • Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

DUCK BALLS



Duck Balls image

Categories     Bread     Sauce     Duck     Roast     Boil

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

PAN ROASTED DUCK BREAST



Pan Roasted Duck Breast image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Potato Rosti, recipe follows
Blueberry Green Peppercorn Chutney, recipes follow
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
  • Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
  • Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
  • Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
  • Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

PAN-ROASTED DUCK BREAST WITH TRUFFLED POLENTA AND LINGONBERRY SAUCE



Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce image

Categories     Berry     Duck     Mushroom     Backyard BBQ     Cornmeal     Red Wine     Summer     Grill     Grill/Barbecue     Jam or Jelly     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Sauce
2 cups dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth
2 fresh thyme sprigs
1 bay leaf
1 1/2 teaspoons butter, room temperature
1 1/2 teaspoons all purpose flour
1/2 cup lingonberry preserves
Polenta
Nonstick vegetable oil spray
2 tablespoons olive oil
2 garlic cloves, minced
6 ounces fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups)
2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups)
3 cups low-salt chicken broth
3/4 cup polenta (coarse cornmeal)*
1 tablespoon white truffle oil
6 boneless duck breast halves with skin (about 2 1/4 pounds)
Additional olive oil

Steps:

  • For sauce:
  • Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
  • For polenta:
  • Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Prepare barbecue (medium-high heat). Preheat oven to 450°F. Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
  • Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
  • *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.

ROASTED DUCK



Roasted Duck image

I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.

Provided by Rhonda Brock Fuller

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h10m

Yield 4

Number Of Ingredients 5

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
  • Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g

BOUDIN BALLS



Boudin Balls image

The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 6h25m

Yield 12

Number Of Ingredients 20

1 ¾ pounds boneless pork shoulder, cut into 1-inch cubes
6 ounces chicken livers, rinsed and trimmed
1 yellow onion, diced
2 stalks celery, diced
½ cup diced poblano pepper
½ cup seeded and diced jalapeno pepper
6 cloves garlic, minced
3 tablespoons kosher salt
1 ½ tablespoons ground black pepper
1 teaspoon chili powder
1 teaspoon cayenne pepper
4 cups cooked white rice, or more to taste
½ cup chopped fresh parsley
½ cup chopped green onion
1 cup all-purpose flour
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup dry bread crumbs
2 eggs, beaten
2 cups oil for frying, or as needed

Steps:

  • Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
  • Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
  • Transfer drained meat mixture to a cutting board and finely chop.
  • Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Roll chilled meat mixture into 1-inch balls.
  • Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
  • Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
  • Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 32.7 g, Cholesterol 107.7 mg, Fat 12.2 g, Fiber 2 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 1569.1 mg, Sugar 1.6 g

STUFFING BALLS



Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

SWEET & SOUR CHICKEN BALLS



Sweet & sour chicken balls image

Try making these sweet & sour chicken balls at home with this easy recipe. These satisfying chicken bites paired with a tangy dipping sauce are irresistible

Provided by Kwoklyn Wan

Time 40m

Number Of Ingredients 12

125g plain flour
2 tsp baking powder
2 eggs
160ml semi-skimmed milk
1 tbsp groundnut oil, plus extra for deep-frying
4 chicken breasts cut into 3cm cubes
240ml orange juice
3 tbsp caster sugar
1 tbsp tomato purée
1 tbsp tomato ketchup
3 tbsp white wine vinegar
3 tbsp cornflour, mixed with 6 tbsp water

Steps:

  • First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
  • Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
  • Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
  • Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

Nutrition Facts : Calories 554 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 2.06 milligram of sodium

MATZO BALL SOUP WITH DUCK MEATBALLS



Matzo Ball Soup with Duck Meatballs image

Hearty duck meatballs add a delicious modern touch to classic matzo ball soup, perfect for lunch or dinner.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 10

1 fresh duck (7 pounds), cut into 8 pieces
Coarse salt and freshly ground pepper
6 carrots, cut into 2-inch pieces
6 celery stalks, cut into 2-inch pieces
6 medium onions, quartered (do not peel)
6 sprigs fresh flat-leaf parsley and 1/4 cup chopped leaves, plus leaves for garnish
6 fresh thyme sprigs and 1/4 cup chopped leaves
14 ounces shiitake mushrooms, stemmed
6 large eggs plus 1 large egg white
2 cups matzo meal

Steps:

  • Preheat oven to 400 degrees. Season duck with salt and pepper. Transfer to a roasting pan. Add carrots, celery, and onions; season with salt and pepper. Roast duck and vegetables, turning occasionally, until duck is browned, about 1 1/2 hours.
  • Transfer duck and vegetables to a 12-quart stockpot, reserving fat. Pour fat through a sieve into a bowl; refrigerate, covered. Add 8 quarts cold water to pot. Add herb sprigs. Bring to a boil; cook 10 minutes. Simmer over low heat 1 1/2 hours.
  • Pour stock through a sieve into another large pot; reserve meat, and discard vegetables. Season stock with salt and pepper. Let cool. Skim off any fat, and add to reserved fat in refrigerator.
  • Remove meat from bones; discard skin and bones. Process meat, mushrooms, 2 eggs, the egg white, 1 cup matzo meal, the chopped herbs, 1/4 cup reserved fat, 1 tablespoon salt, and 1/2 teaspoon pepper in a food processor until a paste forms. Shape into 60 (1 1/4-inch) meatballs. Refrigerate, covered, until ready to use.
  • Melt 1/4 cup reserved duck fat in a small saucepan over low heat. Lightly beat remaining 4 eggs in a bowl. Whisk in melted fat, 1/4 cup water, and 1 teaspoon salt; season with pepper. Stir in remaining cup matzo meal. Refrigerate, covered, until slightly firm, 30 minutes to 1 hour.
  • Bring stock to a boil. Scoop out 26 (1 1/4-inch) balls of matzo mixture, and add to stock. Reduce heat; simmer 10 minutes. Add meatballs; simmer 10 minutes. Garnish with parsley.

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From duckchar.com


DUCK MEATBALLS IN ORANGE SAUCE - MAPLE LEAF FARMS
Meatballs. Heat pan to medium heat. Add 2 tablespoons olive oil. Add 1 finely diced shallot and 2 tablespoons crushed garlic. Cook until shallots are soft; set aside. Place duck meat and shallot mixture in a large bowl. Add garlic breadcrumbs, eggs, teriyaki sauce and hot sauce; mix well. Place mixture in freezer for 15 minutes to cool.
From mapleleaffarms.com


CHINESE MAKE-AWAY: HOW TO MAKE HOMEMADE CRISPY DUCK | FOOD
2015-04-03 1 To salt the duck, prick the skin of the legs all over with the tip of a sharp knife or fork. Mix together the salt, 5-spice and crushed peppercorns. Rub …
From theguardian.com


DITCH THE BREAD AND MAKE WILD DUCK FOOD INSTEAD! - MOTHER …
Healthy Wild Duck Food Recipe. This recipe was created with advice from a zookeeper. Ingredients: 1 cup Brown Rice; Greens (I used broccoli, carrot and apple) 2 hard-boiled eggs (with shells) 2 tablespoons of wholemeal flour. Method: Preheat your oven to 180 degrees. Cook the rice, either in a rice cooker or as per the instructions on the back of the packet. Finely chop the …
From mothernatured.com


WHAT TO SERVE WITH DUCK BREAST » 11 INCREDIBLE SIDE DISHES
2020-12-09 7. Sweet Potato Mash. If you want super simple, then this could be the ideal side dish for duck breast. Sweet potato is filling, tasty, and it also (as the name suggests) has a sweet edge that works perfectly with oily and savory duck. Peel and chop a couple of large sweet potatoes and boil until soft.
From recipefairy.com


DUCK DYNASTY'S FRIED ALLIGATOR BALLS - THE DR. OZ SHOW
2/3 cup all-purpose flour. peanut oil. salt. pepper. On medium-high heat in a medium size pan, sauté butter, white onions, green onions, bell pepper and celery until vegetables are soft, about 8 to 10 minutes. Add garlic, parsley, thyme, basil and hot sauce. Place mixture in a large bowl and season with salt and pepper.
From drozshow.com


RECIPE: WILD DUCK MEATBALLS - THE ATLANTIC
2010-03-30 • 2 ½ pounds duck meat, skinned • 1 pound pork fat • 2 ⁄ 3 cup milk • 2 to 3 slices of good but stale bread, crusts removed • 2 eggs • 1 tablespoon kosher salt • 1 tablespoon ...
From theatlantic.com


86 DUCK DYNASTY RECIPES IDEAS - PINTEREST
Jun 17, 2018 - Explore Country Girl's board "duck dynasty recipes", followed by 11,282 people on Pinterest. See more ideas about duck dynasty recipes, recipes, duck dynasty.
From pinterest.com


MATZO BALL SOUP - FLUFFY VS. DENSE & SOUP BASE IDEAS!
2021-02-12 Instructions. Whisk the 4 eggs with ¼ cup duck fat, schmaltz, or vegetable oil in a medium bowl. Add 1 cup of matzo meal and ¼ cup sparkling water or seltzer, and season with salt. Mix with a fork. Refrigerate for 30 minutes until the liquid is mostly absorbed. Bring a pot of water to boil in a large pot. (Not the stock/broth.)
From proportionalplate.com


DUCK MEATBALLS WITH CHERRY SAUCE : RECIPES - COOKING CHANNEL
Spoon out tablespoonfuls of the duck mixture and roll into 24 meatballs. Place the meatballs onto a small baking sheet and refrigerate for 2 hours or up to overnight. For the cherry sauce: Heat 1 tablespoon of the reserved duck fat in the same large skillet over medium heat. Add the thyme and shallots and cook until softened, 4 to 6 minutes.
From cookingchanneltv.com


CRISPY DUCK WITH ORANGE-FENNEL SLAW - HEALTHY DELICIOUS
2012-08-30 Crispy Duck with Orange-Fennel Slaw. Serves 4. Prep Time: 30 minutes; Total Time: 1 hour. Ingredients. 2 Duck Quarters (Leg and Thigh), about 12 ounces total; Zest and juice from 1 Orange; 1 Tablespoon Olive Oil; 1 Fennel Bulb, cut into matchsticks; 3 Carrots, peeled and cut into matchsticks; 3 ribs Celery, cut into matchsticks; 1 Red Bell Pepper, cut into …
From healthy-delicious.com


BACON-WRAPPED DUCK BREAST POPPERS RECIPE - WILDFOWL
Directions: Mix all ingredients, except duck breasts and bacon, in a small bowl. Pour the spice mix over sliced duck breasts in a sealable plastic bag. Marinate duck breasts 12 to 24 hours in the refrigerator. Remove duck breast slices from bag, wrap each piece with …
From wildfowlmag.com


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