Place the olive oil in a sauté pan over medium heat. add the shallots and garlic. Season with salt and pepper and cook until very tender but not browned. Remove from the heat and stir in the parsley. In a bowl, combine the duck meat, eggs, breadcrumbs and eggs. When the shallots have cooled add them to the duck and mix thoroughly. For the mixture into balls, slightly smaller than a golf ball. Roll each formed meatballs in the excess breadcrumbs to coat lightly.
To cook the meatballs, sauté in olive oil over medium high heat Until well browned on all sides. Add the chicken broth and bring to a simmer. Reduce to the heat to maintain a low simmer and cover the pan with a lid or aluminum foil. Continue cooking, covered for 8 minutes. Remove the lid and check the broth for consistency. If the liquid is still very thin, simmer uncovered until thickened. To serve, place a large spoonful of the polenta (recipe follows) in the bottom of a bowl. Place the meatballs on top of the polenta and add a spoonful of the thickened stock. Finish with small greens- pea tendrils (pictured) or arugula.
Creamy Polenta serves 4-6 3 cups water 3 cups milk 2 branches fresh thyme 4 tablespoons butter, divided 1 cup white polenta 1 cup grated parmesan cheese 1 tablespoon white truffle oil Combine the water, milk, thyme and 2 tablespoons of the butter in a medium saucepot. Bring the mixture to a rapid boil and whisk in the polenta in a steady stream. When the pot returns to a boil, reduce the heat to simmer and continue cooking until tender and thickened. To serve, add the parmesan cheese and remaining butter. Adjust the season to taste with salt and pepper. Whisk in the truffle oil immediately before serving.