Instructions to make the duck meatballs

• Generate four clean duck leg bones, best is by making a broth from the legs and removing all meat afterwards. You can do this in advance
• Remove the skin from legs and breasts. reserve for other purpose (like rendering duck fat)
• Cut out the leg tendons and cut up the leg meat. The leg can be used in making the duck glace
• Cut up the breasts in pieces
• Move the meat twice through the course meat grinder
• Add the spices and herbs
• Cut up the cold butter in small pieces and mix with the ground meat
• Add breadcrumbs and optionally an egg until the meat mixture is solid enough to make a ball that sticks together
• Make four balls and coat them with breadcrumbs
• Generate four clean duck leg bones, best is by making a broth from the legs and removing all meat afterwards.
• Heat up the fat or oil in a frying pan and brown the balls on all sides on medium heat initially and on low heat later. In 15 minutes the meat inside the balls should be heated through.
• Just before serving, stick a clean duck bone in each ball and serve on a bed of briefly grilled Chinese broccoli or spinach leaves
• Pour the glace at the side of each ball and offer some extra in a sauce cup.