Ingredients
- 5 Maple Leaf Farms All Natural Duck Legs *, finely chop or grind meat
- 3 Tbsp. Bread Crumbs
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. minced Raw Onion
- 2 Tbsp. chopped Parsley
- 1 tsp. minced Garlic
- 1 tsp. minced Garlic
- 1 tsp. each Black Pepper, Sea Salt
- 6 Rosemary Focaccia Buns, 5-6" diameter
- 4 oz. Unsalted Butter, softened
- 1/4 cup Sour Cream
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Brown Sugar
- 2 tsp. Dijon Mustard
- 1-1/2 tsp. grated Lemon Zest
- 1 tsp. finely chopped Fresh Rosemary
- 1/2 tsp. Salt
- Dash Hot Sauce
- 3 Tbsp. finely chopped Fresh Parsley
- 1-1/2 Tbsp. Lite Mayonnaise
- 1-1/2 tsp. Sugar
- 1 Tbsp. Cider Vinegar
- 1/4 tsp. each Salt, White Pepper
- 2 tsp. minced Fresh Parsley
- 1-1/2 cups shredded Red Cabbage
- 1/3 cup coarsely grated Seedless Cucumbers, squeezed dry
- 2 Tbsp. coarsely grated Carrots
- 2 Tbsp. minced Red Bell Peppers
Direction
Duck Burger:
- Remove meat from duck leg bones.
- Finely chop or grind meat.(Freeze bones to make duck stock later.)
- Combine burger ingredients.Divide into 6 portions; shape into patties.
- Refrigerate covered for a minimum of 1 hour.
Rosemary Sour Cream Butter:
- Place all butter ingredients except parsley into food processor.
- Blend until smooth.
- Remove from processor; blend in parsley.
- Reserve one-half of butter mixture for brushing burgers and the other half for buttering foccacia.
Red Cider Slaw:
- Combine first six Red Cider Slaw ingredients.
- Before serving, blend in remaining ingredients.
Preheat grill:
- Place patties on hot grill.
- Turn when bottom side is marked; brush with butter mixture.
- Continue to turn and brush with butter mixture about 5-7 minutes or until burger reaches 155 degrees F as measured by a meat thermometer.
- Cut focaccia buns in half; toast.
- Brush top and inside with butter mixture.
- Place duck burger on bottom half of bread; top with Red Cider Slaw or serve slaw on the side.
- Add top half of bread.