Duck Burger
Using Mills Family Farms Wholeaves® Romaine Leaves
by Chef Cal Stamenov
Serves 4
Ingredients:
4 potato buns
4 duck breasts
8 ounces foie gras
16 leaves of romaine lettuce
2 tomatoes 1/8 sliced
4 tablespoons current mustard (or another whole grain mustard)
1 black truffle (optional)
1 pound French fries
Method:
Remove the skin from the duck breasts. Put the four duck breasts and one of the skins through a meat grinder. Form ground meat into (4) 8 ounce patties. Season the patties with salt and pepper and sear them in a hot pan over medium heat, cooking each side for 3 minutes.
Pan sear the foie gras over medium, cooking each side for 1 minute. Toast the potato buns.
Starting with bottom of the bun, begin layering all of the ingredients. First start with the lettuce, and tomato, then the duck burger, current mustard and the foie gras. Shave the black truffle over the top. Set bun top to the side.
Prepare French fries as directed.