Food Network: Duck, Duck, Delicious Burgers

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Duck, Duck, Delicious Burgers
Recipe courtesy Michael Cohen, Los Angeles, CA

Ingredients
Honey Plum Sauce:
1 cup pitted and chopped plums
1/4 cup honey
2 garlic cloves, minced
1 teaspoon minced fresh ginger
2 tablespoons rice wine vinegar
1 tablespoon hoisin sauce
1/2 teaspoon dried red pepper flakes
Salt
Freshly ground black pepper

Patties:
6 duck breasts
6 scallions, finely chopped
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon Chinese five-spice powder
1 1/2 teaspoons salt
Freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 onion rolls, sliced lengthwise
1 cup shredded napa cabbage

Directions
Prepare a medium-hot fire for both direct and indirect

cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high.
If using charcoal, the coals should be placed so that they are under half of the
rack, creating 2 zones: 1 hot and 1 mildly hot. If using a gas grill, follow
manufacturer's instructions to create zones for both direct and indirect grilling.
When the grill is hot, clean it with a wire brush. It does not need to be oiled at
this time.

To make the honey plum sauce, combine the plums, honey, garlic, ginger, rice wine
vinegar, hoisin sauce, and dried pepper flakes in a fireproof saucepan and place
on the grill over medium-high heat. Bring to a boil and then place the saucepan to
the side of the grill with indirect heat and simmer, covered, for 15 to 30
minutes, until the plums are completely cooked. Place the mixture in the bowl of a
food processor or blender and puree until well combined. Season, to taste, with
salt and pepper. Add more of any specific ingredient you feel necessary (e.g.,

honey, hoisin sauce).

To make the patties, remove the skin from the duck breasts. Place the duck breasts
and 1 of the skins in the bowl of a food processor and pulse until well combined.
Transfer the duck mixture to a large bowl. Add scallions, cilantro, five-spice
powder, salt and pepper to the bowl. Handling the meat as little as possible to
avoid compacting it, mix well. Divide the mixture into 6 equal portions and form
the portions into patties to fit the onion rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and
cook, turning once, just until done, about 3 minutes on each side. During the last
few minutes of cooking, place the onion rolls, cut side down, on the outer edges
of the rack to toast lightly.

To assemble the burgers, place a generous amount of the honey plum sauce on the
cut side of the onion rolls. On the onion roll bottoms, place a patty and an equal
amount of napa cabbage. Add the onion roll tops and serve.