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

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Serving Size {4 servings}

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 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

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Directions

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


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


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


Grilling Burgers
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. Add Smoked Gouda right at end to just soften on the warm burgers.


Plating
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. Place the brioche roll top of the bun off to an angle, to keep the inside of the sandwich visually accessible. Place sautéed mushrooms and shallot rings in separate small serving bowls, to serve alongside the duck burgers.


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