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Duck Meatballs with Cherry Jam

Duck Meatballs with Cherry Jam

Chef Brian Funk | Reinhart Shawano


  • 7 oz fully cooked, frozen all-natural duck meatballs

Cherry Jam (2 Servings)

  • 32 oz frozen tart red pitted cherries
  • 16 oz extra fine granulated beet sugar
  • 8 oz Modena balsamic vinegar


  1. In a pot, place all Cherry Jam ingredients. Turn on and simmer for 1 hour until reduced by half. Cool and then whisk jam, until it’s broken up and chunky.
  2. In a sauté pan, cook meatballs in a little butter until seared. Place meatballs into the bowl and add cherry jam. Gently toss meatballs and garnish with orange zest.

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