Orange Glazed Duck Burgers

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.


2 pounds ground duck, or finely chopped duck meat
¼ cup Sutter Home Pinot Noir
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme
2 teaspoons salt
1 teaspoon pepper
Orange Glaze:
1/3 cup orange juice (fresh)
2 teaspoons maple syrup
3 tablespoons Sutter Home Pinot Noir
2 teaspoons Dijon mustard (Grey Poupon brand preferred)
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
Citrus Mayonnaise:
½ cup mayonnaise
1 tablespoon orange juice (fresh)
2 teaspoons orange zest
Olive oil for brushing on grill (Colavita brand Extra Virgin Olive Oil preferably)
2 large onions, cut into
1/4 inch thick slices for grilling
6 brioche buns, split
1 large bunch mixed baby greens
1 bunch fresh tarragon



Directions: Prepare a charcoal grill for a medium-hot heat, or preheat a gas grill for medium-high heat. While grill is heating: To make the patties, mix in a large bowl the ground or diced duck, Pinot Noir, balsamic vinegar, thyme, salt and pepper. Mix well with hands and form into 6 burger patties. Cover and set aside. To prepare the Orange Glaze, mix in a medium size bowl: orange juice, maple syrup, Pinot Noir, Dijon mustard, cornstarch, salt, and pepper. Cover and set aside. To make the Citrus Mayonnaise, combine mayonnaise, orange juice and orange zest in small bowl. Stir to mix well, cover and set aside. When coals are ready, pour mixed Orange Glaze into a heat resistant medium sauté pan and bring to a gentle boil. Simmer for 2-3 minutes until it thickens. Remove from grill and set aside. Brush grill with olive oil to prevent patties from sticking. Place patties and onions on grill and cook 4 minutes. Flip patties and put a tablespoon of Orange Glaze on the patties, then place buns to the outer edge of the grill to toast. Turn the onions over and brush with oil then move them to the outside of the grill to finish cooking. Cook patties another 4 minutes, just until meat is opaque throughout and until the juices run clear when the patties are pierced in the middle. Remove patties, onions, and buns from grill as they are done. To build burgers – on each bottom of bun, spread a generous tablespoon of the Citrus Mayonnaise then, put a small bunch of mixed baby greens on top. Place burger patties on top and spread a bit more of the Orange Glaze on patties. Finish with grilled onions, and several tarragon leaves on top. Cover with top of bun and enjoy!