From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6-8 servings (makes 16 burgers). Duck Burgers: 1 lb. ground duck 1 scallion, white and a bit of the tender green, minced 1 tsp. peeled grated fresh ginger 1½ tsp. minced garlic 1 Tbsp. Mongolian Marinade (recipe follows) 1 tsp. salt ¼ tsp. freshly ground black pepper Shiitake Mushroom Ketchup: 2-3 Tbsp. olive oil 1 lb. shiitake mushrooms, stemmed and quartered 1 onion, finely diced ½ tsp. salt ½ tsp. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.