Grilled duck burger with foie gras

October 2, 2008 12:00:00 AM PDT
Think outside the box! Nick Smith tries a tasty duck burger, rumored to be the most elaborate burger in Northern California!

Duck Burger with Foie Gras and Onion Marmelade
Serves 4

  • 1 1/2 pounds fresh ground duck, to make four 6 ounce patties
  • 4 slices fresh foie gras, 3/8 inch thick
  • 4 good hamburger buns
  • 1 red onion
  • 1 teaspoon duck fat
  • 1 tablespoon sugar
  • 2 teaspoons sherry vinegar
  • salt and fresh ground pepper
  • stone ground mustard

Cut onion into thin slivers as if making onion soup. Cook with 1 teaspoon duck fat and a sprinkle of salt over low heat stirring often until the onions are a deep golden brown. Add sugar and vinegar, stir together and cook another minute. Remove from heat and allow to cool.

It is best to cook the burgers on a griddle or cast iron pan. Heat the griddle or pan to a good medium high heat. Burgers should sizzle immediately when starting to cook, but not sear and smoke heavily. Season burgers with salt and pepper and cooke for 3 to 4 minutes on each side. Remove and allow to rest. In the meantime, season the foie gras with salt and pepper and cook in the same hot pan for 45 seconds on each side. Remove, pour off excess fat from pan and lightly toast the buns in the duck fat left in the pan.

Assemble burgers with onion marmalade and a piece of sautéed foie gras on top. I like a little stone ground mustard as well. Fantastic to pair with a California Pinot Noir. Bon Appetit

For more information on La Toque, click here.


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