Sunday, October 6, 2013

Duck Burgers with Shiitake Mushroom Ketchup and Chinese-Style Mustard Sauce

There are a lot of parts to this recipe, but don't get discouraged. The whole thing is fairly straightforward and the burgers themselves are nothing short of outstanding. Do not skip on making the shiitake mushroom ketchup (which isn't really much like a ketchup) or the Chinese-Style Mustard Sauce. They are both worth the extra effort. The recipe calls for cooking these on the grill which gives a great flavor, but our burgers were entirely too soft to maintain shape on the grill and we lost quite a bit of meat, so do so at your own risk. I think pan frying would be preferable to losing precious duck.

Also note that all of the components can be made ahead of time.

One year ago: Duck Stew with Black Cardamom and Cherries
Two years ago: Chicken-Fried Steak
Three years ago: Celebration Yellow Rice
Four years ago: Penne Rigate della Kay

Duck Burgers with Shiitake Mushroom Ketchup and Chinese-Style Mustard Sauce (from Big Small Plates)

(I'm going to deviate bit from my normal procedure and put the ingredients with their instructions rather than a long list of intimidating ingredients at the top. You're welcome!)

Mongolian Marinade
(You'll need this in several of the recipes below.)
1/2 cup hoisin sauce
1 1/2 tsp sugar
2 1/4 tsp tamari (or regular soy sauce)
2 1/4 tsp sherry vinegar
2 1/4 tsp rice vinegar
1 - 2 scallions, white and light green parts, minced
1/2 tsp Tabasco sauce
3/4 tsp black bean chili sauce or hot garlic sauce
3/4 tsp grated ginger
2 1/4 tsp minced garlic
1/4 - 1/2 tsp ground white pepper
2 tbsp minced cilantro
1 1/2 tsp sesame oil

1. Whisk everything together in a bowl.
(See that was easy!)

Duck burgers
1 lb ground duck
1 scallion, white and light green, minced
1 tsp grated ginger
1 1/2 tsp minced garlic
1 tbsp Mongolian Marinade
1 tsp salt
1/4 tsp ground black pepper

1. Combine all ingredients in large bowl and mix well.
2. Cover and chill for 1 hour - overnight.

Shiitake mushroom ketchup
2 - 3 tbsp olive oil
1 lb shiitake mushrooms, stemmed and quartered
1 onion, finely diced
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup balsamic vinegar
2 tsp minced garlic
2 tbsp molasses
1/4 cup basil leaves, chopped
1/4 cup Mongolian Marinade

1. Heat olive oil in large saute pan over medium-high heat. Add mushrooms and cook until tender.
2. Add onion and cook until translucent.
3. Add remaining ingredients. Stir, reduce heat, and simmer until liquid is thick, 3 - 5 minutes.
(You can make this ahead, refrigerate, and just rewarm when you're ready to serve if desired.)

Chinese-Style Mustard Sauce
1/4 cup sugar
2 tbsp Colman's mustard powder (or whatever you have on hand)
1 large egg yolk
1/4 cup red wine vinegar
6 tbsp creme fraiche or sour cream

1. Combine sugar and mustard powder in top of double boiler and mix with a whisk.
2. When well combined, whisk in egg yolk and vinegar.
3. Cook over simmering water, stirring, 10 - 15 minutes until thick enough to form ribbons when drizzled with the spoon.
4. Remove from heat and cool. When cool, fold in creme fraiche. Refrigerate until needed.
(The hardest part of this whole thing!)

Additional Mongolian Marinade for basting
brioche or other buns
1 - 2 tbsp butter
2 cups arugula

1. Portion chilled duck into patties. (The book calls for 2 ounce mini patties, but I prefer regular size burgers.)
2. Grill, griddle, or pan-fry burgers over medium-high heat. (See head notes.)
3. Toast and lightly butter buns.
4. Place burgers on bun bottoms, top with shiitake ketchup, arugula, and a drizzle of mustard sauce. Serve with extra mustard and ketchup on the side.

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