Grilled Duck Burger with Blueberry-Plum Coulis, Smoked Gouda and Arugula
Student Finalist 2015 Chef Recipe Contest, Jill Sonlin, Culinary Arts Institute at Montgomery County Community College, Lansdale, PA
Ingredients
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2 1/2 lbs fresh Maple Leaf Farms Boneless Duck Breast, skin removed and reserved
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2 ripe Plums, skins and seed removed
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1/4 cup fresh Whole Blueberries
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1/4 cup Water
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1/4 cup Sugar
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8 oz Baby Bella Mushrooms, sliced
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2 Tbsp Salted Butter
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2 small Shallots, sliced in rings
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Kosher Salt and Ground Black Pepper to taste
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2 Russet Potatoes
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1/4 cup Vegetable Oil
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1 cup Arugula Leaves
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4 slices Tomato
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8 slices Smoked Gouda Cheese
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4 Brioche Rolls, sliced in half
Directions
Duck Burgers
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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.
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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
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1
In a saucepan, simmer on low the plum flesh, whole blueberries, water and sugar, until a rolling simmer is achieved.
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2
Allow this to cook down for approximately 10 minutes, then place ingredients into a blender to purée mixture to a smooth consistency.
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3
Transfer the fruit coulis to a covered bowl. Refrigerate.
Mushrooms
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1
Delicately sauté the sliced mushrooms in 1 tablespoon of butter, seasoned to taste with salt and pepper, until lightly caramelized. Set aside.
Shallots
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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
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1
Preheat oven to 400 degree F.
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2
Clean and scrub potatoes, then slice (with skins on) into thin rounds.
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3
Place potato slices into a bowl and toss with a thin coat of vegetable oil and salt and pepper to taste.
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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
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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.
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2
Add Smoked Gouda right at end to just soften on the warm burgers.
Plating
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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.
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2
Place the brioche roll top of the bun off to an angle, to keep the inside of the sandwich visually accessible.
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3
Place sautéed mushrooms and shallot rings in separate small serving bowls, to serve alongside the duck burgers.
