Duck Meatballs In Orange Sauce Food

DUCK IN ORANGE SAUCE

Steps:

• Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
• While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

ORANGE-GLAZED MEATBALLS

Steps:

• Prepare meatballs according to package directions. , In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.

DUCK MEATBALLS IN ORANGE SAUCE

Steps:

• 1. For the Meatballs: Heat pan to medium heat. Add 2 tablespoons olive oil. Add one finely diced shallot and 2 tablespoons crushed garlic. Cook until onions are soft then set aside. 2. Place duck meat and shallot mixture in a large bowl. Add one cup of garlic breadcrumbs, 2 eggs, 2 tablespoons teriyaki sauce and dash of hot sauce. Mix well. Place mixture in freezer for 15 minutes to cool. 3. For the Orange Sauce: Heat pan to medium heat. Add 2 tablespoons olive oil. Add 1 finely diced shallot. Add 2 tablespoons crushed garlic. Cook until onions are soft. 4. Add 1 cup of orange marmalade and 3 ounces orange liqueur. Cook for 10-12 minutes or until reduced by half. Remove from heat and set aside. Add red pepper flakes. 5. Meatball Assembly: Preheat oven to 325 degrees F. Spray muffin pan with vegetable spray. 6. Form meatballs by using 1-1/2 ounce ice cream scoop. Place rounded balls in muffin tins. 7. Ladle 1 teaspoon of orange sauce over each ball. Bake for 10 minutes or until 160 degrees F internal temperature. Remove from oven. 8. Place leaf lettuce on small tapas plates. Sprinkle with rice wine vinegar. Plate 3 meatballs on each plate. 9. Drizzle remaining marmalade sauce on each plate. Garnish with orange slice. Serve immediately.