Long Island Duck Meatballs

This month’s recipes are inspired by the fantastic seafood and duck available on Long Island. Choose Local F.I.S.H. (Fresh. Indigenous. Sustainable. Healthy), an initiative of the Cornell Cooperative Extension Marine Program, provides a Local Seafood Locator tool to help you find fish markets that offer local seafood near you. Long Island duck is available for sale online or talk with your local butcher.



  • 1 pound ground Long Island Duck breast
  • 6 ounces dried apricots, diced fine
  • 4 ounces walnuts, chopped fine
  • 4 ounces onion, diced fine
  • 4 ounces celery, diced fine
    4 ounces leeks, diced fine (white part)
  • 3 twigs of scallion, diced fine
  • 2 eggs
  • ½ cup breadcrumbs
  • salt to taste

Tomato Buerre Blanc:

  • 4 large beefsteak tomatoes
  • 1 shallot
  • ½ cup dry white wine
  • 2 tablespoons butter
duck meatballs in bowl


Meatballs: Mix all ingredients well and refrigerate for about one hour, for all flavors to mix. Roll into 2″ balls. Preheat oven to 475°F. Cook on sheet pan for 12 minutes.

Tomato Buerre Blanc: Purée tomatoes in blender; strain through a sieve. Finely chop shallot and sauté. When caramelized, deglaze pan with wine, reduce by ½ and add tomato purée. Cook over medium heat until deep red color. Slowly whisk in butter until creamy consistency.