Author Notes
I had never used or even eaten duck before I learned that it was a required ingredient in a contest I had entered. So I set out on a quest to eat and cook with as much duck as possible before contest day. And this is one of the recipes that came out of that quest. —Jodi Taffel
Ingredients
- FOR THE BURGERS
-
5
duck breasts
-
1/2 pound
hardwood smoked bacon
-
3
large shallots
-
3 tablespoons
dijon mustard
-
2 teaspoons
kosher salt
-
1 teaspoon
cracked black pepper
-
1 teaspoon
minced garlic
-
1/2 cup
fresh arugula
-
1 tablespoon
balsamic vinegar
-
canola oil for brushing on the grill
-
6
brioche buns
-
6 teaspoons
mayonaise
-
6 tablespoons
prepared chicken liver, truffle pate.
-
6 tablespoons
ginger, peach chutney
- For Spicy Deep Fried Duck Skin Cracklings and Ginger Peach Chutney
-
FOR THE CRACKLINGS
-
The skin from the 5 duck breasts
-
1 teaspoon
garlic powder
-
1 teaspoon
onion powder
-
1 teaspoon
hot chili pepper
-
1 teaspoon
cayenne pepper
-
1/2 teaspoon
cumin
-
1/2 teaspoon
thyme
-
1 quart
duck fat
-
FOR CHUTNEY
-
1
firm, fresh peach
-
1 tablespoon
Pure Maple Syrup
-
1 tablespoon
Gewürztraminer wine
-
1 teaspoon
grated, fresh ginger
-
1/8 teaspoon
salt
-
1/8 teaspoon
pepper
Directions
- FOR THE BURGERS
-
Set the grill to medium high. Cube duck breasts and add to a food processor with the bacon. Pulse until it resembles ground meat.
-
Peel and quarter the shallots.
-
Switch duck mixture from the food processor to a mixing bowl and add the shallots, Dijon mustard, kosher salt, cracked black pepper and minced garlic. Mix gently, just until it all incorporates.
-
Form the mixture into 6 patties
-
Brush the grill with canola oil and grill the patties for 4 minutes on each side.
-
During the last minute, brush the insides of the buns with 1/2 teaspoon of mayonnaise per side and place on the grill; cut side down, until lightly toasted.
- For Spicy Deep Fried Duck Skin Cracklings and Ginger Peach Chutney
-
FOR THE CRACKLINGS: Place a saucepan on the stove over medium high heat add the duck fat. Using a candy thermometer, heat to 370 degrees.
-
Remove the skin from the duck breasts and cut it into strips. Put the strips in a bowl with all the cracklings spices and toss to coat.
-
When the duck fat comes up to temperature, add the skin strips and fry until golden brown. (5 minutes). Remove to a paper towel and set aside.
-
FOR THE CHUTNEY: Peel, core and coarsely chop the peach.
-
Combine all ingredients in a medium saucepan. Cover; bring to a simmer over high heat.
-
Reduce heat to low and simmer covered until peaches are tender, about 10 minutes.
-
Uncover; simmer over medium-high heat until chutney thickens, 5 minutes. Set aside until ready to build the burgers.
-
TO ASSEMBLE THE BURGERS: Spread 1 tablespoon of the chutney on each of the bottom buns. Lay one duck burger on top. Toss the arugula in the balsamic vinegar and lay 1/6 of it on top of each duck burger. Lay 1/6 of the duck skin cracklings on top of each nest of arugula. Spread 1 tablespoon of pate on each top bun and place on top of the arugula. Serve immediately.
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