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. ...

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