DUCK L’ORANGE BURGERS with crispy shallots and cranberry conserve spread
4 6-ounce duck breasts, skin removed (reserve skin from one breast)
2 garlic cloves finely chopped
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
½ teaspoon five-spice powder
1/4 cup panko bread crumbs
Vegetable oil for grill grate
½ cup orange juice
¼ cup Sutter Home Gewurztraminer wine
1 tablespoon soy sauce
½ teaspoon minced garlic
¼ cup orange marmalade
Vegetable oil for frying
½ cup all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 shallot bulbs, peeled and thinly sliced
2 tablespoons cranberry conserve (homemade or store-bought)
2 tablespoons mayonnaise
4 ounces goat cheese
3 cups mesclun greens
6 brioche buns from bakery, halved horizontally
Finely chop breasts and dice duck fat. Place both in food processor along with garlic and pulse until well combined (about 40 pulses). Remove to medium bowl. Stir in 1 teaspoon salt, pepper, five spice powder, and panko. Shape into 6 patties and refrigerate for 30 minutes.
Meanwhile, in a grill prepare a medium-hot fire. Place a small heat-proof saucepan on grill. Add glaze ingredients and simmer until reduced by half (about 15 minutes). Remove from heat.
Place medium heat proof saucepan on grill and add oil to ½-inch level. Test with thermometer to achieve 350 degrees. Combine flour with salt and pepper in small bowl. Toss sliced shallots with flour to coat then fry until crispy, 1-2 minutes. Set on paper towels to drain.
Remove duck burgers from refrigerator and sprinkle with remaining ½ teaspoon kosher salt. Oil grill rack and cook burgers for about 4-5 minutes per side (or until no longer pink in middle),
turning once. During last couple minutes of cooking, baste with orange sauce (reserving ¼ cup for later) and add buns to grill, cut side down, to toast.
Stir together cranberry conserve, mayonnaise, and goat cheese in small bowl and spread on bottom buns. Top with duck burger, crispy shallots, mesclun greens that have been tossed with reserved ¼ cup orange sauce, then top bun.