Duck or Goose Italian Meatballs

1 1/4 cup ground skinless duck or goose breast
3/4 cup ground beef
3 Tbs all-purpose flour
3 Tbs Italian seasoning
1 Tbs garlic powder
1/2 tea salt
1/4 teaspoon black pepper
3 Tbs balsamic vinegar
1/2 cup canned diced tomato, drained
1/4 cup finely diced yellow onion
1/3 cup seasoned breadcrumbs
3 Tbs olive oil.

1. To prepare ground duck or goose, cut skinless brest into small pieces and pulse in a food processor until just chopped.
2. In a large bowl, combine ground duck or goose with ground beef. Combine flour with next four ingredients in a small bowl and sprinkle evenly over meat with your hands. Add balsamic vinegar, tomato, and onion and incorporate into meat mixture. Add breadcrumbs, a little at a time, while mixing.
3.After breadcrumbs have been blended into the meat, form some of the mixture into a ball, about the size of a golf ball. Make sure that the mixture holds together when handled. Meatballs should be moist, yet firm. If they fall apart easily, mix in a tablespoon or two of additional flour to help them hold together.
4. Heat oild in a large skillet over medium heat. Add meatballs and brown them evenly on all sides.

(this recipe comes from DUCKS UNLIMITED May/June 2010 magazine. I made it for my sister Crystal, and her friends before they ran the epic relay from Logan, UT to Jackson, WY. They were hesitant to try it, but all of them said it was really good.)

Tiny Spicy Duck

3 lbs duck breast cut into chunks
garlic salt
2 beaten eggs
cornstarch

1.Sprinkle duck with garlic salt.
2.dip in egg and coat with cornstarch
3.Brown duck in a little oil but do not over cook.

Place in 9x13 pan

Sauce
1-2 tsp. Sambaloelek brand chili paste
3 tsp. soy sauce
1 1/2 cup sugar
3/4 cup ketchup
3/4 cup chicken broth. (can be made from boullion)
6 TBS brown sugar
3/4 cup white vineager
dash salt

1 combine and cook until sugars are disolved
2. pour over duck in pan (sauce will be runny- it thickens as it bakes.)
3.Bake at 325 for 45 minutes, turning duck and stirring sauce around every 15 minutes.

(this is a recipe that my good friend Shellianne gave me for chicken. I altered it for the duck and boy is it Yummy.)

Slow Cooker Savory Sweet Duck

3-4 lb. Duck breast
oil
1 onion, chopped
Can cream of mushroom soup
1/2 cup water
1/4 cup sugar
1/4 cup vinegar
2 tsp. salt
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

1. Brown meat in oil on both sides in saucepan. Put in slow cooker
2. Blend together remaining ingredients. Pour over meat.
3. Cover. Cook on Low 12  hours or high for 6.

( This was one of the first ways I tried cooking duck. It was this recipe that my husband started telling people that "There are good recipe's to cook duck. It's good.")