Place the breadcrumbs in a bowl and pour the milk over top. Soak for 10 minutes and squeeze out the milk. Combine the breadcrumbs with the ground duck, pork, egg, parsley, thyme and garlic. Season with salt and pepper and mix with your hands to evenly distribute the ingredients. Heat up a small skillet and cook a small piece of the meatball mixture. Taste and adjust seasoning with salt and pepper.

To assemble the meatballs, portion mixture into 30 scoops. Dice the foie gras into ½” pieces. Rub the palm of your hands with a little oil to keep the mixture from sticking. Place a scoop of the meatball mixture in the palm of your hand. Set a piece of foie gras in the center and roll between both your palms to fully enclose the foie gras. Repeat with the remaining meatballs. Reserve. .

Cook the onions with the olive oil and thyme over high heat in a covered pan until wilted and beginning to caramelize. Remove the lid and add the mushrooms. Continue cooking until onions and mushrooms are soft and nice and brown, stirring often. Set aside. To server, heat the skillet up with a tablespoon of olive oil. Add half meatballs to the pan and cook to lightly brown. Remove from the pan and repeat with the remaining meatballs. Return all the meatballs to the pan. Add the madeira, the onion and mushroom mixture, the  chicken stock and the spinach. Toss to distribute the onions, mushrooms and spinach and to cook the meatballs through, about 5 minutes. Serve over buttered noodles or mashed potatoes.

Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon, Napa Valley