Duck Meatballs à LOrange

Ingredients

• For the meatballs:
• About 1 pound, 6 ounces raw duck breast and dark meat (i.e. the meat from one duck)
• 1 tablespoon sunflower oil
• 1 large garlic clove, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3/4 cup minced scallions
• 3 to 4 tablespoons milk
• 1/2 cup breadcrumbs
• 1 tablespoon chopped fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• For the sauce:
• 1/3 cup sugar
• 1/3 cup fresh orange juice
• 1 tablespoon white wine vinegar or Champagne vinegar
• 1 pinch salt
• 1/4 cup white wine
• 1/2 cup duck or chicken stock (or water)
• 1 tablespoon unsalted butter, softened
• 1 tablespoon all-purpose flour
• A couple slices orange peel, pith removed

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