Wine Varietal: Merlot
We love duck with it’s cripsy skin and mushrooms and cognac just go hand and hand with it.
2 pounds ground duck, make sure the butcher grinds up some of the skin and duck fat with this for flavor. half a pound of fat should do it.
1 medium shallot, chopped
1/2 teaspoon each, salt and pepper
Mushroom Truffle Sauce:
1 pound dried porcino mushrooms, divided
enough boiling water to cover mushrooms, reserving liquid.
1 tablespoons extra virgin olive oil
1 medium shallot, peeled and cut into rings
2 tablespoons cognac
reserved juice from porchini’s 1/4 cup, strained
1 cup chicken stock
1 tablespoon butter
1 tablespoon truffle oil
6 crusty cibatta Rolls
6 slices Smoked Rombol
2 cups arugula
In a bowl combine the burger ingredients.
form into 6 patties.
Make the mushroom truffle sauce next.
In another deep bowl put the porcino mushrooms and pour boiling water over to reconstitute them.
Strain the liquid through a cheese cloth, reserve 1/4 cup of liquid.
Heat the olive oil in a flame proof heavy skillet.
add the shallot, and cook til translucent, add the mushrooms, reserving 1/2 cup for topping.
Continue to saute until mushrooms are soft and starting to brown.
Pour in cognac and ignite.
Stir in reserved mushroom juice, chicken stock and simmer until reduced.
Put the duck burgers on and cook until 180Â°internally.
The last 5 minutes of cooking put the smoked rombol on and close lid to allow to melt.
Meanwhile stir in butter and truffle oil to mushroom sauce, remove from heat.
Split the rolls, and toast the cut sides.
Put a burger on the bottom bun, put desired amount of Mushroom Truffle Sauce, top with some reserved mushrooms and some lettuce.