Duck Burger with Shitake Mushrooms and Red Wine Demi-Glacé

Justin Oba

Ingredients

1/4 pound shiitake mushrooms (minced)

5 garlic cloves (minced)

2 shallots (minced)

2 pounds ground duck breast

1 whole egg

1/4 cup Panko bread crumbs

3 Tbsp ground ginger powder

1/4 cup ground sage

3 Tbsp salt

2 Tbsp black pepper

Red Wine Demi-Glacé:

1 Quart chicken stock

2 Cups Soy Sauce

1 Cup Red Wine

1 Cup brown sugar

Preparation

Instructions for the Duck Burgers:

Sauté mushrooms, garlic, and shallots. After mushrooms have cooled, combine with the rest of the ingredients and form patties of 8oz. Add patties to a pot of boiling water for 15-18 min, until internal temp reaches 165. Once temp is reached, pan sear or toss on the grill for a nice crust and serve! Compile ingredients and serve on desired bun.

Instructions for the Red Wine Demi-Glacé:

Combine chicken stock and soy sauce and reduce the mixture by half. Add red wine and brown sugar and continue to reduce by half again. If needed, take 1 cup of combined mixture and add to 1 Tb spoon of corn starch and whisk back into stock to thicken. Cook until desired consistency.

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About

This recipe is from Pioneer Square D&E, a neighborhood bistro offering creative yet comforting, from scratch fare. Founded by Seattle hospitality industry experts, husband and wife Jonathan Fleming and Libby Aker, D&E opened Fall 2018 and quickly became a popular neighborhood staple. With previously scaled down its offerings due to COVID restrictions, the restaurant is now fully re-open for dine-in, patio seating as well as takeout. The recent addition of Anthony Tran as Head Chef, paves the way for a new menu featuring the classic fried chicken selections known and loved by the regulars, as well as new seasonal items. The restaurant is located at 314 2nd Avenue South in Seattle. Find menus, directions, hours and more at pioneersquarede.com and @PioneerSquareDE on Instagram and Facebook.

Berger & Burger is the suggested pairing and the wine is from Kiona Vineyards, located in the Red Mountain AVA in the Columbia Basin of Eastern Washington. The wine varietal is the lesser-known Lemberger, a fresh and juicy medium-bodied red. This versatile wine pairs well with burgers, fish and poultry.