Smoky Duck Meatballs

Ingredients:

Yields: 16 meatballs

For the Meatballs
1 pound Jurgielewicz & Son Duck Meat (finely ground)
6-ounce Slab Bacon (ground)
1 large Egg
½ cup fresh Breadcrumbs (panko or soft white)
1/4 cup grated Aged Cheddar (optional, add umami for richness)
2 Tablespoons Shallots (finely minced)
2 cloves Garlic (minced)
1 Tablespoon fresh Thyme Leaves (or 1 teaspoon dried)
1 Tablespoon Parsley (chopped)
1 teaspoon Smoked Paprika
1 teaspoon Mr. Frank’s Kitchen Mediterranean Seasoning
1/2 teaspoon Black Pepper (cracked)
1/2 teaspoon Kosher Salt (adjust to taste)
1 to 2 Tablespoons Milk or Cream (to moisten the mix)

For Cooking
1 Tablespoon Olive Oil or Duck Fat
1 teaspoon Honey or Maple Syrup

For the Pimento Cheese White Corn Grits
1 cup White Stone-ground Corn Grits
4 cups Water (or 2 cups water + 2 cups milk for creamier texture)
1 teaspoon Kosher Salt (plus more to taste)
2 Tablespoons Unsalted Butter
1/2 cup Heavy Cream (optional for richness)
1 cup Sharp Cheddar Cheese (shredded)
1/4¼cup Cream Cheese
1/4 cup cooked Bacon (chopped)
1/4 cup Corn (grilled)
1/4 cup Pimentos (diced, drained or use roasted red peppers finely chopped)
1 teaspoon Worcestershire Sauce (optional, for depth)
1/2 teaspoon Smoked Paprika (or hot sauce, to taste)
Black Pepper (freshly cracked, to taste)

For the Hominy Guajillo Broth
Yield: 2 quarts

6 dried Guajillo Chiles (stemmed and seeded)
1 or 2 dried Ancho Chiles
1 small White Onion (quartered)
4 cloves Garlic (smashed)
2 Tablespoons Tomato Paste
6 cups Chicken or Vegetable Stock
1 1/2 cups cooked Hominy (drained and rinsed)
1 teaspoon ground Cumin
1 teaspoon Smoked Paprika

1 Tablespoon Lime Juice
Salt (to taste)
Oil (for toasting)

Preparation:

Meatballs
In a large bowl, combine duck, bacon, shallots, garlic, breadcrumbs, aged cheddar, thyme, parsley, paprika, Mr. Frank’s Kitchen Mediterranean Seasoning, pepper, and salt. Add the egg and just enough milk to bind the mixture; it should hold together but not feel wet. Roll into 1 1/2-inch balls (about 2 Tablespoons each). Chill for 15 minutes to firm up. Heat olive oil or duck fat in a large skillet over medium-high heat. Brown meatballs on all sides (about 6–8 minutes total). Transfer browned meatballs to a 375°F oven for 8–10 minutes until internal temp hits 160°F.

Pimento Cheese White Corn Grits
In a medium saucepan, bring the water (or water + milk) and salt to a boil. Gradually whisk in the grits to prevent clumping. Reduce heat to low and cook, stirring frequently,
until thick and tender — about 25–30 minutes for stone-ground grits. Stir in butter and heavy cream until smooth and creamy. Reduce heat to very low. Stir in cheddar, cream
cheese, and pimentos until melted and fully incorporated. Add Worcestershire and smoked paprika (or a dash of hot sauce). Taste and adjust seasoning with salt, pepper
and paprika.

Hominy Guajillo Broth
Heat a dry skillet over medium. Toast guajillo chiles on both sides for about 30 seconds until fragrant. Chef Note: Do not burn. Transfer to a bowl and cover with hot water to
soften (10–15 minutes). In a pot, heat 1–2 Tablespoons oil. Add onion and garlic; cook until lightly golden. Add tomato paste and cook for 1–2 minutes to caramelize slightly. Drain the softened chiles and place them in a blender with the sautéed onion mixture, 2 cups of stock, cumin, and paprika. Blend until smooth. Strain the blended mixture into a clean pot (for a silky broth). Add remaining stock and the cooked hominy. Simmer gently for 20–25 minutes. Add lime juice and adjust salt to taste.

Assembly:

Choose a long rectangle plate.  Put 3 small spoons of grits in the middle of the plate. Place a meatball on each point of the grits. Spoon a small amount of broth over each meatball. Top with the chopped vegetable jardiniere (store bought).