Mini Duck Burgers

Mini Duck Burgers

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Credit: Cindy Pawlcyn, Executive Chef, Cindy’s Backstreet Kitchen, St. Helena, Calif.
The National Culinary Review, July/August 2010

Ingredients

1 lb. ground duck
1 scallion, white + bit of tender green, minced
1 t. peeled grated fresh ginger
1½ t. minced garlic
1 t. salt
¼ t. freshly ground black pepper
8 small sesame brioche buns, split
1-2 T. butter
2 cups arugula
1 T. Mongolian Marinade + additional for basting (recipe follows)
Shiitake Mushroom Ketchup (recipe follows)
Chinese-Style Mustard Sauce (recipe follows)

Mongolian Marinade
½ cup hoisin sauce
1½ t. sugar
2¼ t. tamari
2¼ t. sherry vinegar
2¼ t. rice vinegar
1-2 scallions, white + light green parts only, minced
½ t. Tabasco sauce
¾ t. black bean chili sauce or hot garlic sauce
¾ t. grated peeled fresh ginger
2¼ t. minced garlic
¼-½ t. freshly ground white pepper
2 T. minced cilantro leaves and tender stems
1½ t. sesame oil

Shiitake Mushroom Ketch up
1 lb. shiitake mushrooms, stemmed, quartered
2-3 T. olive oil
1 onion, finely diced
½ t. salt
½ t. freshly ground black pepper
¼ cup balsamic vinegar
2 t. minced garlic
2 T. molasses
¼ bunch basil leaves, chopped
¼ cup Mongolian Marinade

Chinese-Style Mustard Sauce
¼ cup sugar
2 T. Colman’s mustard powder
1 large egg yolk
¼ cup red wine vinegar
6 T. crème fraîche or sour cream

Instructions

1. Combine duck, scallion, ginger, garlic, 1 T. marinade, salt and pepper in large bowl; mix well. Cover; refrigerate at least 1 hour and up to overnight.

2. Portion duck mixture in 2-oz. (¼-cup) mini patties. Grill over medium-high heat 2-3 minutes per side, basting with marinade. Toast buns; lightly butter. Place burgers on bun bottoms; top each with shiitake ketchup, arugula and drizzle of mustard sauce. Add bun tops.

Mongolian Marinade
Method: Whisk together all ingredients in stainless steel or ceramic bowl.

Shiitake Mushroom Ketchup
Method: Sauté mushrooms in oil until tender. Add onion; cook until translucent. Add remaining ingredients; reduce until mixture coats back of spoon. Refrigerate. Heat to serve.

Chinese-Style Mustard Sauce
Method: In double boiler, combine sugar and mustard; whisk to blend thoroughly. Whisk in egg yolk and red wine vinegar. Whisking constantly, cook until mixture is thick enough to ribbon. Cool. Add crème fraîche or sour cream.

Yield

4 servings

Tags

Appetizer, Main Dish, Poultry, The National Culinary Review

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