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Wednesday, September 24, 2014

Sticky Mango Mustard Glazed Duck Meatballs

Sticky Mango Mustard Glazed Duck Meatballs #10DaysofTailgate #meatballs #duck
I'm not usually one to hide an ingredients, or tell my family it's something other than it is. However, if I'm using something that I think they may turn their noses up at, I probably won't tell them what it is if they don't ask. Case-in-point, these meatballs. They're tender, lightly spiced duck meatballs in a sweet, spicy, sticky mango mustard glaze. Sounds good, right? My guess is that half of you said yes, the other half held back because they were made from duck. Why is that?

I think it's just because duck isn't a meat that everybody grows up eating (and is therefore accustomed to it). Duck is often dismissed as a special meal (read, holiday meal) meat. If you know me, you that's an assessment that I just don't agree with.  Duck doesn't have to be a roasted, laquered whole bird garnished festively—though that is a happy picture. Try working instead with something as simple as ground duck, and using it where you would normally use beef, pork, or turkey.

Now, just in case this is your first time here (or you weren't familiar with the fact), I am a Maple Leaf Farms (duck) Ambassador. I'm not paid to say good things about duck, my opinions are all my own. But lest you think I'm only saying good things about duck because I'm an ambassador, you can flip that around and say I'm only an ambassador because I like to say good things about duck.

Sticky Mango Mustard Glazed Duck Meatballs #10DaysofTailgate #meatballs #duck
Back to the meatballs. The duck meatballs. My family is not yet as gung-ho about duck as I am. But they are slowly coming around. My boys knew what I was making, therefore politely declined when I asked them if they'd like some meatballs. My daughter, however, was not around until they were all done. She tumbled a few on her plate, yelled back at me how delicious they were, and then came back for more. I just smiled and helped her scoop them onto her plate.

Later that evening, we were watching something like America's Funniest Videos, when a mom revealed to her kids that what they had just eaten and loved was squid (not chicken). They freaked out and cried. I smiled and turned to my daughter, revealing that the meatballs she ate earlier were duck meatballs. She narrowed her eyes at me and gave me a huff, but willingly pulled the few leftover meatballs from the fridge to reheat for lunch the next day. #Winning.

These meatballs would also easily be at home tucked inside a crusty roll with a crisp, fresh veggie slaw to keep them company. That's my kind of sammich.

Sticky Mango Mustard Glazed Duck Meatballs
Tender, lightly spiced duck meatballs in a sweet, spicy, sticky mango mustard glaze. These make the perfect game-day appetizer.
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Sticky Mango Mustard Glazed Duck Meatballs
by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake appetizer nut-free duck mustard game day tailgating

Ingredients (32 (.5 ounce) meatballs)
    for the meatballs:
    • 1 pound ground duck, recommended Maple Leaf Farms
    • 1/2 cup dry bread crumbs
    • 1/4 cup + 2 tablespoons milk
    • 1 large egg, lightly beaten
    • 2 scallions, finely chopped (~2 tablespoons)
    • 2 garlic cloves, finely minced or pressed
    • 1 teaspoon kosher or sea salt
    • 1/4 teaspoon ground white pepper
    • 1/8 teaspoon Five-Spice powder
    for the glaze:
    to serve:
    • scallions, thinly sliced on the bias
    Instructions
    Preheat oven to 400° F. Line a large baking sheets with foil, then spray with cooking spray.

    make the meatballs:
    Combine all of the meatball ingredients and work them together using your hands. Form the mixture into 32 (.5 ounce - a 1 tablespoon capacity scoop works nicely for this task) meatballs and set on prepared trays.

    Slide into preheated oven and bake for 12-15 minutes, or until golden in spots and cooked through; internal temperature should be at least 165° F on an instant read thermometer (like my ThermoPop).

    make the glaze:
    In the meantime, combine all of the ingredients for the glaze in a wide saute pan with deep sides. Bring to a simmer for 1-2 minutes.

    finishing the meatballs:
    Using a slotted spatula (to leave behind any extra grease), lift the cooked meatballs from the baking sheet and set them into the glaze. Stir gently to coat the meatballs in the glaze and allow to cook for another minute.

    Transfer to a serving plate, scatter with a few scallions, and serve.

    sponsored items used in this recipe

    #10DaysofTailgate 2014 This post is part of #10DaysofTailgate. As part of this ten day event, we will be giving away all sorts of prizes—14 to be exact! To see what we're giving away and enter to win one of the amazing prizes, click on over to my #10DaysofTailgate Kick-off (aka The Program) announcement. You will also see a list of participating bloggers and our awesome sponsors.

    Keep up with the tailgating fun by following the #10DaysofTailgate hashtag, and find even more tailgating recipes and inspiration on the #10DaysofTailgate Pinterest board!

    Today's Tailgate Menu
    starters
    dips
    mains
    sides
    sweets

    Looking for more great ways to use duck?
    Follow Heather Schmitt-Gonzalez's board Duck, Duck, (no) Goose on Pinterest.

    Our generous sponsors are providing the prizes free of charge. Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.
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