Duck Meatloaf

• 1 tablespoon vegetable oil
• 1 cup minced onion
• 1 pound ground duck meat
• 4 ounces ground duck skin (including fat)
• 1/2 cup fine bread crumbs or panko, lightly toasted
• 1/4 cup chopped golden raisins
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped thyme
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1 large egg, lightly beaten

1. Preheat oven to 400 degrees.
2. Place a large ovenproof skillet over medium heat and add oil.
3. When it shimmers, add onion and saute until translucent and soft, about 5 minutes.
4. Remove from heat and allow to cool.
5. Reserve unwashed skillet.
6. In a mixing bowl, combine onion, duck meat, duck skin, bread crumbs, raisins, parsley, thyme, salt and pepper to taste.
7. Add egg, and mix lightly until all ingredients are blended; do not overmix.
8. Shape into four equal-sized oval or round patties about 1 1/4 inches thick.
9. Return skillet to medium-high heat.
10. When pan is hot, add patties and sear well on both sides, about 30 seconds a side.
11. Transfer pan to oven and cook until internal temperature of meat is 165 degrees on an instant-read thermometer, 15 to 20 minutes.
12. Serve immediately.

vegetable oil, onion, duck meat, ground duck skin, bread crumbs, golden raisins, flatleaf parsley, thyme, kosher salt, freshly ground black pepper, egg

Taken from cooking.nytimes.com/recipes/1012970 (may not work)