Duck Duck Goose

Name: Duck Duck Goose
Ingredients: For the meatballs; Meat from one duck-confit leg, minced (about 1 to 1.5 cups); 1 tablespoon finely minced shallot; 1 teaspoon finely minced fresh savory; Freshly ground black pepper; 1 egg, beaten; 1/4 cup fine dry breadcrumbs; 1 small piece foie gras, cut into 10-12 small (about ¼ to ½ inch) cubes; 1-2 tablespoons duck fat or other fat for frying; 10-12 thin slices duck prosciutto; For the glaze; 1/4 cup white balsamic vinegar; 1/4 cup fig jam; 1/2 teaspoon yellow mustard seeds; freshly cracked pepper, about 5 turns