Equipment
Ingredients
Meat Base
- 800 g ground duck meat, chilled
- 100 g duck skin, finely minced
Panade & Bind
- 60 g panko breadcrumbs
- 60 ml heavy cream
- 1 egg, beaten
Aromatics & Mix-ins
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 80 g golden raisins
- 45 ml tawny port
- 5 g fresh thyme leaves, chopped
- 5 g fresh sage, finely chopped
- 10 g salt
- 2 g black pepper, freshly ground
Glaze
- 30 ml balsamic vinegar
- 30 g honey
- 1 g orange zest, finely grated
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Place the raisins in a small bowl and pour the Port (or warm water) over them. Let them soak for at least 15 minutes to plump up.
In a sauté pan over medium heat, sweat the diced shallots and minced garlic with a pinch of salt until translucent and soft, but not browned. Set aside to cool completely.
In a large mixing bowl, combine the panko breadcrumbs and heavy cream. Stir and let sit for 5 minutes until the crumbs absorb the liquid (this is called a panade).
Add the ground duck, minced duck skin, beaten egg, cooled shallot mixture, soaked raisins (include any liquid remaining), thyme, sage, salt, and pepper to the bowl with the panade. Mix gently with your hands until just combined. Do not overwork.
Transfer the mixture to the loaf pan, pressing down gently to remove air pockets. Smooth the top. Bake in the preheated oven.
While the meatloaf bakes, whisk together balsamic vinegar, honey, and orange zest. After 45 minutes of baking, brush this glaze over the top of the meatloaf.
Return to the oven and bake for another 15-20 minutes, or until an internal thermometer reaches 74°C (165°F).
Remove from the oven and let rest in the pan for 15 minutes. This allows the rendered duck fat to redistribute back into the meat fibers. Slice and serve.
Chef's Notes
- Duck skin is the secret weapon here. Mince it as finely as possible (semi-frozen skin is easier to cut) so it melts into the loaf rather than staying chewy.
- Do not skip the resting period. Duck fat is liquid at lower temperatures than beef tallow; cutting too early will cause all the moisture to run out onto the cutting board.
- If you cannot find ground duck, you can grind boneless duck breasts and skin in a food processor using short pulses. Keep everything very cold while processing.
- The raisins provide a necessary acidic and sweet counterpoint to the richness of the duck; dried cranberries or cherries are excellent substitutes.
Storage
Refrigerator: 3 days — Flavor improves the next day; store in airtight container.
Freezer: 2 months — Wrap individual slices tightly in foil then plastic wrap.
Reheating: Reheat gently in a 160°C oven covered with foil to retain moisture, or pan-fry slices for a crisp edge.
