Duck Burger

Ingredients:

2 pounds (900 g) duck legs confit, meat picked, bones and skin discarded

2 tablespoons (26 g) duck fat (available at most butcher shops and high-end grocery stores)

Minced zest of 1 lemon

1/4 cup (60 ml) heavy cream

1/2 cup (4 ounces, 115 g) shredded sharp Cheddar cheese

2 tablespoons (18 g) small capers in brine, rinsed and drained

1 teaspoon (1.2 g) crushed red pepper flakes

1 tablespoon (4 g) fresh tarragon, roughly chopped

1 teaspoon (5 g) kosher salt

2 tablespoons (23 g) finely diced roasted red peppers (from about 1/4 of a pepper)

4 pieces caul fat, for wrapping

Oil or duck fat, for cooking

Pistou (recipe follows)

Provençal Salad (recipe follows)

4 Flour Bakery Burger Buns or your favorite buns

Method:

In the bowl of a food processor fitted with the steel blade, combine half of the duck meat, the duck fat, lemon zest, and heavy cream and process until smooth. Turn into a bowl and fold in cheese, capers, red pepper flakes, tarragon, salt, and roasted red peppers. Shred the remaining duck meat and stir that into the mixture.

Divide the mixture into 4 patties, each about 4 inches (10 cm) across. Wrap each one in a piece of caul fat (see photos) and refrigerate while you make the Pistou and Provençal Salad.

Brush a pan with oil and set over medium-high heat. Place the caul fat–wrapped burgers in the pan, fold-side down. Sear for 1 to 2 minutes until golden brown. Flip and sear for 1 to 2 minutes on the other side.

To serve: Spread Pistou on the top halves of the buns. Place the burgers on the bottom halves. Top with Provençal Salad, then the tops of the buns.

YIELD: 4 burgers

SEPARATE PIECES OF CAUL FAT. SPREAD OUT CAUL FAT AND LAY FLAT ON CUTTING BOARD. SET BURGER IN CENTER OF CAUL FAT PIECE. CAREFULLY WRAP BURGER IN FAT. OVERLAP THE SIDES. ONCE BURGER IS WRAPPED, COOK FOLD-SIDE DOWN.

PISTOU - Pistou is the French version of pesto, without nuts. This is our twist.

1 cup (60 g) parsley leaves

20 leaves fresh basil

10 leaves arugula

1 tablespoon (15 ml) fresh lemon juice

1 clove garlic, peeled

1/3 cup (80 ml) olive oil (you may not need it all)

Kosher salt and fresh cracked black pepper, to taste

In the bowl of a food processor fitted with the steel blade, process the parsley, basil, arugula, lemon juice, and garlic until combined. With the motor running, add the oil through the feed tube and continue processing until smooth. Season with salt and pepper. Cover and refrigerate until ready to use.

YIELD: About 1/2 cup (130 g)

CAUL FAT:CAUL FAT IS A THIN, LACY MEMBRANE OF FAT THAT COVERS THE INTESTINES OF PIGS, COWS, AND SHEEP. OFTEN USED AS SAUSAGE CASING, IT MELTS WHEN IT COOKS, SO IT ADDS MOISTURE AND FLAVOR TO WHATEVER IT ENVELOPS.

PROVENÇAL SALAD:

2 or 3 canned artichoke hearts, drained and sliced about 1/8-inch (3 mm) thick

3/4 roasted red bell pepper (reserved from Duck Burger), sliced 1/4-inch (6 mm) thick

1/4 cup (25 g) pitted and roughly chopped cured black olives

1/4 cup (15 g) fresh parsley leaves, roughly chopped

1 tablespoon (2.5 g) roughly chopped fresh basil

1 tablespoon (4 g) roughly chopped fresh tarragon leaves

1 tablespoon (10 g) minced anchovies (optional)

1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (15 ml) sherry vinegar

Kosher salt and fresh cracked black pepper, to taste

In a medium bowl, toss together the artichoke hearts, roasted pepper, olives, parsley, basil, tarragon, and anchovies, if using. Drizzle on the olive oil and vinegar and toss with your hands. Season with salt and pepper. Reserve until ready to use. YIELD: 1 generous cup (300 g), enough to dress 4 burgers

Duck Burger