Rosemary Focaccia Duck Burger

Rosemary Focaccia Duck Burger

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Credit: Courtesy of Chef Wolfgang Hanau for Maple Leaf Farms, Inc.
The National Culinary Review, October 2010

Ingredients

2 lbs. Maple Leaf Farms all-natural ground duck meat
3 T. breadcrumbs
2 T. + 2 t. Dijon mustard
2 T. minced onion
2 T. chopped parsley
3 T. lemon juice, divided
1 t. minced garlic
1 t. black pepper
1 t. sea salt
4 oz. unsalted butter, softened
¼ cup sour cream
1 T. brown sugar
1½ t. lemon zest, grated
1 t. rosemary, finely chopped
½ t. salt
Dash hot sauce
3 T. finely chopped parsley
6 (5-6 inches in diameter) rosemary focaccia buns
Red Cider Slaw (recipe follows)

Red Cider Slaw
1½ T. light mayonnaise
1½ t. sugar
1 T. cider vinegar
¼ t. salt
¼ t. white pepper
2 t. parsley, minced
1½ cups shredded red cabbage
¹/3 cup coarsely grated seedless cucumbers, squeezed dry
2 T. coarsely grated carrots
2 T. minced red bell peppers

Instructions

1. Combine duck, breadcrumbs, 2 T. mustard, onion, chopped parsley, 2 T. lemon juice, garlic, pepper and sea salt. Divide into 8 oz. portions; shape into patties ½-inch thick, 4 inches in diameter. Refrigerate, covered, 1 hour, minimum.

2. Put butter, sour cream, remaining lemon juice, brown sugar, remaining mustard, lemon zest, rosemary, salt and hot sauce in food processor; blend until Rosemary Focaccia Duck Burger smooth. Remove from processor; blend in finely chopped parsley. Reserve half butter mixture for brushing on burgers, other half for buttering focaccia.

3. To serve: Preheat grill. Place patties on hot grill. Turn when bottom side is marked; brush with butter mixture. Continue to turn and brush with butter mixture 5-7 minutes, or until patties reach desired doneness.

4. Cut focaccia bun in half; toast. Brush top and inside with butter mixture. Place duck burger on bottom half; top with red cider slaw (or serve slaw on side). Add top bun half.

Red Cider Slaw
Method: Combine mayonnaise, sugar, vinegar, salt, pepper and parsley. Before service, blend in red cabbage, cucumber, carrot and red bell pepper.

Yield

4 servings

Tags

Main Dish, Poultry, The National Culinary Review

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