Every week on Food Republic, we’ll introduce you to a new burger recipe to try at home. This week, we’re throwing out a curveball, subbing in our feathered friend the duck’s juicy meat for our beloved beef blends. It’s all the rage in gay Paree and you can find some fine examples stateside like the duck burger from NYC’s Perilla. But for those of us who just have to try making something ourselves, Food Republic whipped up this duck burger recipe. Try it out and let us know what you think.
- 1 pound ground duck meat
- 1 ounce duck fat
- 4 scallions, finely chopped
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon Chinese five-spice powder
- 2 teaspoons vegetable oil
- 4 slices Swiss cheese
- 4 Brioche rolls, big enough for a burger
- mayonnaise, for garnish
- In a bowl, mix the ground duck, scallions, ginger, duck fat, and Chinese five-spice together, season with salt and pepper.
- Portion into 4 patties
- Heat 2 teaspoons oil in a 12-inch skillet over medium high heat until it begins to shimmer. Cook burgers, flipping once, about 8 minutes for medium rare.
- Top with cheese and serve on the buns with a side of mayo.