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
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.
Suzanne Hall has been writing about chefs,
restaurants, food and wine from her home in
Soddy Daisy, Tenn., for more than 25 years.