Duck meatballs à l’orange
Cutlets and meatballs
Duck meatballs are a lot of fun. As a matter of fact, they are more fun than a whole roasted bird. Duck meatballs are a blank canvas for endless kitchen imagination: duck meatballs with scallions and red currant jelly; in port wine sauce; Peking duck meatballs with Szechuan peppercorn and other Asian-inspired spices; duck meatballs à l’orange. Remember duck à l’orange? The bourgeois dish from the 60s that embodied French food for all mankind outside France for a long time and has now disappeared from the menus in most French restaurants. Even in New York City—the kingdom of everything, where one can find practically anything in the world—you have to scout, and I mean like really, really scout to find a plate of canard à l'orange. Which is too bad, because it is a mighty good dish. And a mighty good inspiration for a plate of duck meatballs.
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