Duck Burgers
This is definitely a posh take on the humble burger.
Your guests will think you fussed, but the dirty little secret is that this costs little time or money to make.
The wild rice pancakes can be made ahead and even frozen for later use.
Ingredients
MAKES 4 BURGERS
- 1 pound duck breast fat
- 1 pound duck breast meat
- 2 tablespoons minced shallots
- 1 tablespoon finely chopped fresh thyme leaves ½ cup chicken broth
- 1 tablespoon chicken glace
- 1 tablespoon tomato paste
- 1 cup port
- 1 teaspoon salt
Instructions
- In a food processor, process the fat, then add the meat and chop to a “burger grind” consistency.
- Transfer to a large mixing bowl.
- Mix in the shallots and thyme.
- Wet your hands to help keep the meat from sticking, and form the mixture into 4 patties, each ½ inch thick.
- Lightly oil a skillet over medium-high heat and sear the burgers for 3 minutes.
- Flip and cook for 5 minutes more.
- Transfer to a plate.
- Reduce the heat to medium-low and deglaze the pan with ¼ cup of the broth.
- Add the glace, tomato paste, port, and salt and cook until reduced to a syrupy consistency, 10 to 15 minutes.
- Return the burgers to the skillet, add the remaining ¼ cup broth, and cook over low heat for 10 to 15 minutes, turning to coat the burgers with sauce.