From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6-8 servings (makes 16 burgers).
1 lb. ground duck
1 scallion, white and a bit of the tender green, minced
1 tsp. peeled grated fresh ginger
1½ tsp. minced garlic
1 Tbsp. Mongolian Marinade (recipe follows)
1 tsp. salt
¼ tsp. freshly ground black pepper
Shiitake Mushroom Ketchup:
2-3 Tbsp. olive oil
1 lb. shiitake mushrooms, stemmed and quartered
1 onion, finely diced
½ tsp. salt
½ tsp. freshly ground black pepper
¼ cup balsamic vinegar
2 tsp. minced garlic
2 Tbsp. molasses
¼ bunch basil leaves, chopped
¼ cup Mongolian Marinade
Chinese-Style Mustard Sauce:
¼ cup sugar
2 Tbsp. Colman's mustard powder
1 large egg yolk
¼ cup red wine vinegar
6 Tbsp. creme fraiche or sour cream
as needed for basting, additional Mongolian Marinade
16 small sesame brioche buns, split
1-2 Tbsp. butter
2 cups arugula
½ cup hoisin sauce
1½ tsp. sugar
2¼ tsp. tamari
2¼ tsp. sherry vinegar
2¼ tsp. rice vinegar
1-2 scallions, white and light green parts only, minced
½ tsp. Tabasco® pepper sauce
¾ tsp. black bean chili sauce or hot garlic sauce
¾ tsp. grated peeled fresh ginger
2¼ tsp. minced garlic
¼ to ½ tsp. freshly ground white pepper
2 Tbsp. minced cilantro leaves and tender stems
1½ tsp. sesame oil
For Mongolian Marinade: Whisk together all the marinade ingredients in a stainless steel or ceramic bowl.
For duck burgers: Combine all duck burger ingredients in a large bowl and mix well. Cover and chill for at least 1 hour and up to overnight. Meanwhile, prepare ketchup and mustard sauce.
For ketchup: Heat the olive oil in large saute pan over medium-high heat. Add mushrooms and cook until tender. Add onions and cook until they are translucent. Then, add remaining ingredients. Give the pan a good stir to make sure everything is evenly coated; reduce heat and simmer until liquid is thick enough to coat the mushrooms, 3-5 minutes. Refrigerate if you make this ahead, and warm it up before serving.
For mustard: Combine the sugar and mustard powder in top of a double boiler and mix with a whisk. Be sure to do this thoroughly, to avoid lumpy mustard. When well-combined, whisk in egg yolk and vinegar. Cook over simmering water, stirring occasionally, 10-15 minutes, until mixture is thick enough to form ribbons when drizzled from spoon. Remove from heat; allow to cool. When cool, fold in creme fraiche. Keep refrigerated until needed.
To serve: Portion chilled duck mixture into 2-oz. (¼ cup) mini patties. Grill or griddle the patties to order over medium-high heat for 2 to 3 minutes per side, basting with marinade as you go. Toast and lightly butter the buns. Place burgers on bun bottoms and top each with shiitake ketchup, arugula, and a drizzle of mustard sauce. Close off sandwiches and serve with any extra mustard and ketchup on the side.