To prepare the duck meatballs, preheat the oven to 350°F.

In a small bowl, combine the bread with enough milk to moisten but not drown the bread. 

In a large bowl, combine the duck, onions, garlic, mustard, egg yolks, herbes de Provence, nutmeg, cinnamon and cloves, and season with salt and pepper. Using your hands, mix thoroughly, adding the milk-soaked bread. Add just enough panko to bring together the meat and form into balls. Don't add too much panko or the meatballs will be tough.

In a large ovenproof frying pan over medium-high heat, warm some vegetable oil. Working in batches, add the meatballs and cook, turning as needed, until browned. Return all the meatballs to the pan and add enough chicken stock to cover the meatballs about halfway.

Transfer the pan to the oven and cook until the meatballs are done, about 30 minutes. Remove from the oven and let the meatballs rest for about 15 minutes before serving.

To prepare the black currant chutney, in a large saucepan over high heat, combine the currants, shallots, brown sugar, vinegar and water, and season with salt and pepper. Bring to a boil, then reduce the heat and cook until the currants are soft and the liquid is syrupy.

Transfer the currant mixture to a food processor and pulse until a chunky consistency is reached.  

Serve the meatballs with the black currant chutney and a glass of Longboard Syrah.