Lucky Duck Burgers With Pinot Noir Jam, Charred Brussel Sprouts Slaw & Citrus Aioli

Accolades 2020 Finalists
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.

This burger is definitely one to quack about! Duck always seems like an indulgent and special treat and this burger is no exception. Combined with fresh citrus notes, a scrumptiously silky Pinot Noir jam, and a char on the greens that only a grill’s flame can provide, this burger is a winner! It tempts the senses with an infusion of sweet, salty, bitter, and savory flavors and is unified by the fruit-forward blend of the Sutter Home Pinot Noir. The ripe, dark berry flavors and earthy notes of the wine complement this burger to perfection.

Serves: 6 Regular-Sized Burgers

INGREDIENTS:

Pinot Noir Jam:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cups shallots, thinly sliced
  • 1 ½ cups Sutter Home Pinot Noir
  • 2/3 cup light brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon black peppercorns, freshly ground

Charred Brussels Sprouts:

  • ½ pound Brussels sprouts, ends trimmed and sliced in half through the core
  • 2 teaspoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black peppercorns, freshly ground
  • ¼ teaspoon crushed red pepper flakes
  • 3 slices thick-cut hardwood smoked bacon, cut into ½ -inch crosswise pieces
  • ¼ cup shallots, thinly sliced
  • 1 tablespoon apple cider vinegar

Citrus Aioli:

  • 2/3 cup mayonnaise
  • 1 teaspoon orange zest
  • 1 teaspoon orange juice
  • 1 teaspoon garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black peppercorns, freshly ground

Burger:

  • 2 pounds 87% lean duck breast, freshly ground
  • 1 tablespoon shallot, minced
  • 1 tablespoon flat leaf parsley, finely chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons orange zest
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns, freshly ground
  • ½ cup melted unsalted butter for brushing on grill rack and basting patties
  • 6 whole wheat brioche buns
  • 2 tablespoons unsalted butter, melted

INSTRUCTIONS:

Pinot Noir Jam:

  1. Preheat a gas grill to medium-high heat and in a medium fireproof skillet, heat olive oil and butter until hot, then add shallots and cook until softened for 8 to 10 minutes
  2. Add the wine, brown sugar, salt, and pepper and cook, stirring occasionally, until thickened and jammy – then set aside and keep warm

Charred Brussels Sprouts:

  1. In a medium bowl, toss the Brussels sprouts with olive oil to coat and sprinkle with salt, black pepper, and red pepper flakes and toss again
  2. Place the sprouts in a perforated grill pan and roast until sprouts are bright green and lightly charred, 5-7 minutes then remove from heat and process to shred or coarsely chop
  3. Cook the bacon in a medium fireproof skillet until crisp, then remove bacon from pan and place on paper towel to drain
  4. Drain all but 1 tablespoon of the bacon fat from pan and add shallots to the still hot bacon fat and cook until softened; then add the sprouts, bacon, and vinegar to the pan and stir to incorporate – then set aside and keep warm

Citrus Aioli:

7. Combine mayonnaise, orange zest, orange juice, garlic, salt, and pepper in a small bowl and stir to incorporate – then set aside and keep cool

Burger:

  1. Gently combine the ground duck, shallots, parsley, garlic, orange zest, salt, and pepper then divide into six equal portions and form into patties to fit the buns
  2. Brush the patties and grill rack with melted butter and place the patties on the rack and cook, turning once and basting frequently with the melted butter, 3 to 4 minutes per side until the internal temperature reaches 160 degrees Fahrenheit for medium
  3. Remove from heat and cover with foil to keep warm and allow the juices to redistribute
  4. Cut the buns in half and brush the cut sides with the melted butter and place the buns, cut side down, on the outer edges of the grill rack to toast lightly

Assemble:

  1. On each bun bottom, spread a generous tablespoon of the pinot noir jam. On each bun top, spread a generous tablespoon of the citrus aioli
  2. On each bun bottom place a burger patty and 1/4 cup of the Brussels sprouts, then add the bun tops and serve with a delicious glass of Sutter Home Pinot Noir!