Recipes > Main Dish > Grilled Duck Burger with Blueberry-Plum Coulis, Smoked Gouda and Arugula

Grilled Duck Burger with Blueberry-Plum Coulis, Smoked Gouda and Arugula

Name: Grilled Duck Burger with Blueberry-Plum Coulis, Smoked Gouda and Arugula
Total time: 45 min
Cuisine: North America
Ingredients: 2 1/2 lbs fresh Maple Leaf Farms Boneless Duck Breast, skin removed and reserved; 2 ripe Plums, skins and seed removed; 1/4 cup fresh Whole Blueberries; 1/4 cup Water; 1/4 cup Sugar; 8 oz Baby Bella Mushrooms, sliced; 2 Tbsp Salted Butter; 2 small Shallots, sliced in rings; Kosher Salt and Ground Black Pepper to taste; 2 Russet Potatoes; 1/4 cup Vegetable Oil; 1 cup Arugula Leaves; 4 slices Tomato; 8 slices Smoked Gouda Cheese; 4 Brioche Rolls, sliced in half

Student Finalist 2015 Chef Recipe Contest, Jill Sonlin, Culinary Arts Institute at Montgomery County Community College, Lansdale, PA

Ingredients

2 1/2 lbs fresh Maple Leaf Farms Boneless Duck Breast, skin removed and reserved
2 ripe Plums, skins and seed removed
1/4 cup fresh Whole Blueberries
1/4 cup Water
1/4 cup Sugar
8 oz Baby Bella Mushrooms, sliced
2 Tbsp Salted Butter
2 small Shallots, sliced in rings
Kosher Salt and Ground Black Pepper to taste
2 Russet Potatoes
1/4 cup Vegetable Oil
1 cup Arugula Leaves
4 slices Tomato
8 slices Smoked Gouda Cheese
4 Brioche Rolls, sliced in half

Directions

Duck Burgers

1
Begin by freshly grinding the cleaned and trimmed duck breast meat; set aside. Then grind the skin; set aside. Combine the ground meat and fat to a ratio of 80% meat to 20% fat. Divide meat/fat mixture into fourths.
2
Proceed to making four fresh duck burger patties. Season both sides with kosher salt and black pepper. Refrigerate patties until ready for grilling.

Blueberry Plum Coulis

1
In a saucepan, simmer on low the plum flesh, whole blueberries, water and sugar, until a rolling simmer is achieved.
2
Allow this to cook down for approximately 10 minutes, then place ingredients into a blender to purée mixture to a smooth consistency.
3
Transfer the fruit coulis to a covered bowl. Refrigerate.

Mushrooms

1
Delicately sauté the sliced mushrooms in 1 tablespoon of butter, seasoned to taste with salt and pepper, until lightly caramelized. Set aside.

Shallots

1
Gently sauté the shallot rings in 1 tablespoon of butter, seasoned to taste with salt and pepper until lightly golden in color. Set aside.

Potatoes

1
Preheat oven to 400 degree F.
2
Clean and scrub potatoes, then slice (with skins on) into thin rounds.
3
Place potato slices into a bowl and toss with a thin coat of vegetable oil and salt and pepper to taste.
4
Transfer to baking sheet and bake until soft and lightly golden for approximately 6 minutes. Then turn the potato slices over and bake another 6 minutes or just until golden and cooked through.

Grilling Burgers

1
Prepare grill or grill pan to medium-high heat. Brush the grill rack lightly with vegetable oil, and proceed to grill the duck burgers to med-rare doneness, approximately 4 minutes per side.
2
Add Smoked Gouda right at end to just soften on the warm burgers.

Plating

1
Start by layering up: duck burger patty with Smoked Gouda on bottom half of roll, then 1 tablespoon Blueberry-Plum coulis, 1 thin tomato slice, arugula, and then potato crisps.
2
Place the brioche roll top of the bun off to an angle, to keep the inside of the sandwich visually accessible.
3
Place sautéed mushrooms and shallot rings in separate small serving bowls, to serve alongside the duck burgers.