If-You-Don’t-Love-Me-Now-Just-Forget-It Fig Basted Duck with Bresse Blue Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 & 1/2 lbs coarsely ground boneless, skinless duck breast
1/2 lb mild Italian sausage
1/4 cup chopped shallot
3 tablespoons milk
2 & 1/8 teaspoons salt, DIVIDED
1/2, teaspoon plus 1/8 teaspoon fresh ground black pepper, DIVIDED
1 teaspoon fresh chopped thyme leaves
3/4 cup fig preserves
5 tablespoons quality olive oil, DIVIDED
3 tablespoons sherry vinegar, DIVIDED
3/4 teaspoon ground mustard
1 & 1/2 teaspoon fresh minced garlic
8 oz. Bresse blue cheese or any blue brie
1 small head romaine or one large heart of romaine lettuce, clean and dry
6 soft but chewy type quality bakery white burger buns
3 tablespoons salted softened butter
8 tablespoons quality prepared mayonnaise



Mix duck, sausage, shallot, milk, 2 teaspoons salt, 1/2 teaspoon pepper, and thyme together lightly in a large bowl with fork. Gently form into 6 equal patties, set aside.

Mix fig preserves and 2 tablespoons olive oil, with 2 Tablespoons vinegar and mustard in medium bowl by hand with a spoon. Remove 6 tablespoons and set aside. Place remainder in bowl of food possessor with garlic and pulse until large pieces are smoothed out or use stick blender.

Heat grill to medium about 375 degrees and oil bottom rack of grill with 1 tablespoon of the olive oil, place burgers on rack and cook for 5 minutes on each side or until just done all the way through. Baste with smooth fig sauce during entire time (discard unused baste) Place slice of Bresse blue cheese on each just before removing from grill. Keep burgers warm.

Meanwhile, whisk 2 tablespoons remaining olive oil and remaining tablespoon vinegar and 1/8 teaspoon fresh ground black pepper in small bowl. Cut romaine in half lengthwise and brush using silicone basting brush with oil and vinegar mixture. Place cut side down on hot part of grill for 4 or 5 minutes or until charred marks appear, remove and sprinkle with 1/8 teaspoon salt, cut each half crosswise into 3 pieces.

Meanwhile split buns and spread with butter, grill alongside lettuce until lightly toasted about 3 minutes.

To assemble, spread bottoms of buns equally with mayonnaise, cover with a section of the romaine grill marks up. Top with patty and spoon on a tablespoon of the reserved “chunky” fig sauce before adding top bun. Serves 6