Duck Meatball

Pork and duck together making the perfect meatball combination, small but mighty, filled with standout ingredients; garlic, shallots, dijon mustard, thyme, parsley, agave and lastly, Herbie's Crusting Mix. - Yum!


  • Ground Pork  ·  2 pounds 
  • Ground Duck  ·  2 pounds 
  • 4 Whole Eggs  ·   
  • Panko Breadcrumbs  ·  1 cup 
  • Chopped Garlic  ·  1/4 cup 
  • Chopped Shallots  ·  1/4 cup 
  • Dijon Mustard  ·  1/4 cup 
  • Chopped Parsley  ·  1/2 cup 
  • Chopped Thyme  ·  1/2 cup 
  • Herbie’s Crusting Mix  ·  3 tablespoons 
  • Black Garlic Bulbs  ·  2 
  • Aji-Mirin Rice Seasoning Wine  ·  2 cups 
  • Agave Syrup  ·  1/4 cup 


For Duck Meatball

Preheat oven to 375F.

Combine all ingredients in large mixing bowl. Once fully incorporated, use a 2oz ice cream scoop and portion the meatball mix onto a sheet tray lined with parchment paper.

Bake for 25-30 minutes until golden brown. Allow to rest once removed from oven for 12 minutes.

For Black Garlic Molasses

Remove black garlic cloves from bulb and add to sauce pot along with mirin rice seasoning wine.

Reduce on medium-high heat for 10-12 minutes.

Transfer to blender and agave syrup. Spin until smooth on medium setting. Season with salt to taste.

Drizzle molasses over finished meatballs.