2 tablespoons of olive oil plus more for sautéing
1 medium yellow onion minced
1 pear peeled and finely chopped
2 teaspoons ginger minced
2 cloves garlic minced
½ pound pancetta
½ tablespoon kosher salt
1 teaspoon fresh thyme
1 teaspoon fresh rosemary chopped
½ teaspoon Dijon mustard
½ teaspoon red pepper flakes
½ teaspoon cumin
½ teaspoon pepper
¼ cup parsley
Heat olive oil in a 10 to 12 inch sauté pan. Add onions, pears, ginger, and garlic until completely caramelized and liquid has evaporated. Chill for about an hour.
In a medium bowl, combine duck and pancetta along with the remaining ingredients. Chill for an hour.
Mix all ingredients together.
Form 2 ounces ball from the meat mixture.
Heat 1-teaspoon olive oil in cast iron skillet until hot, but not smoking. Brown meatballs in batches. Cook until done all the way through, about 7 minutes.
Deglaze the pan with white wine. Season to taste and pour over meatballs.
Sprinkle parsley over the top of meatballs. Serve with wild rice, mashed potatoes, creamed spinach, pasta, or orzo. Honey or your favorite barbeque sauce complements it nicely.
Recipe Credit: stacylynharris.com