National Culinary Review

Rosemary Focaccia Duck Burger

Maple Leaf Farms

Yield: 4 servings

2 lbs. Maple Leaf Farms all-natural ground duck meat

3 T. breadcrumbs

2 T. + 2 t. Dijon mustard

2 T. minced onion

2 T. chopped parsley

3 T. lemon juice, divided

1 t. minced garlic

1 t. black pepper

1 t. sea salt

4 oz. unsalted butter, softened ¼ cup sour cream

1 T. brown sugar

1½ t. lemon zest, grated

1 t. rosemary, finely chopped ½ t. salt Dash hot sauce

3 T. finely chopped parsley

6 ( 5-6 inches in diameter) rosemary
focaccia buns
Red Cider Slaw (recipe follows)

smooth. Remove from processor; blend in finely chopped parsley. Reserve half butter mixture for brushing on burgers, other half for buttering focaccia. 3) To serve: 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 5-7 minutes, or until patties reach desired doneness. 4) Cut focaccia bun in half; toast. Brush top and inside with butter mixture. Place duck burger on bottom half; top with red cider slaw (or serve slaw on side). Add top bun half.

director of national sales for Fossil Farms in Boonton, N.J. Fossil Farms’ product line, distributed nationally, includes Long Island—a variety of white Pekin duck— Muscovy and Mulard.

Del Coro believes duck is increasing in popularity. “Chefs are doing things with duck most people wouldn’t dream of,” he says. One of the most interesting duck preparations he has seen is a duck-breast chop. “You take the rib bones and blanch them, and make a tournedo out of the duck breast. Put them together, and it looks like a lamb chop.”

1) Combine duck, breadcrumbs, 2 T. mustard, onion, chopped parsley, 2 T. lemon juice, garlic, pepper and sea salt. Divide into 8 oz. portions; shape into patties ½-inch thick, 4 inches in diameter. Refrigerate, covered, 1 hour, minimum. 2) Put butter, sour cream, remaining lemon juice, brown sugar, remaining mustard, lemon zest, rosemary, salt and hot sauce in food processor; blend until

RED CIDER SLAW

1½ T. light mayonnaise

1½ t. sugar

1 T. cider vinegar ¼ t. salt ¼ t. white pepper

2 t. parsley, minced

1½ cups shredded red cabbage

¹⁄ 3 cup coarsely grated seedless cucumbers, squeezed dry

2 T. coarsely grated carrots

2 T. minced red bell peppers

Method: Combine mayonnaise, sugar, vinegar, salt, pepper and parsley. Before service, blend in red cabbage, cucumber, carrot and red bell pepper.

Recipe is courtesy of Chef Wolfgang Hanau for Maple Leaf Farms, Inc.

Fossil Farms also raises specialty duck for its customers, including Rouen ducks for Tom Colicchio’s Craft in New York. James Tracey, chef de cuisine, prepares a signature dish of duck with sautéed lamb quarters and cherries. He uses many parts of the duck, including roasted breast, confits of legs and gizzard, and braised tongue, accompanied by a cherry sauce and cherries stuffed with foie gras. Tracey uses Mulard duck to make a duck ham that is sliced like prosciutto and used in charcuterie and hors d’oeuvre.

Just as chefs are using all parts of a duck on their menus, producers are always looking for new ways to encourage chefs to menu duck. A relatively new product from Maple Leaf Farms is ground duck meat.

“It’s 90% lean, and with its introduction,
we are seeing duck sliders and burgers
showing up on menus,” says Turk. “It’s also
being used in tacos and quesadillas to
spice up traditional cuisine.”
And, Del Coro believes it’s only a matter
of time until duck tenders come to market,
making duck even more versatile in all
kinds of kitchens.