Duck Meatloaf with Duck Bacon Chutney

Ingredients for Bacon Tomato Chutney:
8 strips duck bacon, cooked (reserve grease)
2 TBS butter
1 pint cherry tomatoes, slice on half
1/2 cup shallots, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste



Meatloaf Mixture:
1 lb ground duck
1 egg, beaten
1 cup seasoned bread crumbs ( I use gluten free)
2 garlic cloves, chopped
1/3 cup shallots, chopped
1/3 cup red bell pepper, diced
1/4 cup parmesan cheese
4 TBS grease from duck bacon
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/8 tsp salt
1/8 tsp coarse pepper


Sauteed Broccoli Rabe:
3 TBS duck fat
1 heat broccoli rabe, washed, ends trimmed off, chopped
1 large garlic clove, chopped
1/8 tsp salt
1/8 tsp pepper

Directions:
1.  Fry bacon in non stick skillet until starts to brown (approx. 3-4 mins).  Flip and cook other side for additional 2-3 mins or until crispy brown.  Remove from skillet and place flat on dish.  Reserve grease.
2.  In a big mixing bowl add ingredients of meatloaf mixture.  Mix well.  Add to greased loaf pan.  Bake in 350 degree preheated oven for 35-40 mins or until completely cooked in center.
3.  In same skillet used to cook bacon add butter, tomatoes and shallots.  Saute for approx. 10-12 mins.  Add garlic, saute for addition 2 mins.  Add chopped bacon, brown sugar, balsamic vinegar, lemon juice, red crushed pepper flakes and basil.  Stir and cook down until thickens, approx. 5 mins.
4.  To make Broccoli Rabe:  In skillet add duck fat.  Heat on med/high heat.  Add chopped broccoli rabe, saute for approx 10 mins.  Stir.  Add garlic and season with salt and pepper, to liking.