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. freshly ground black pepper

¼ cup balsamic vinegar

2 tsp. minced garlic

2 Tbsp. molasses

¼ bunch basil leaves, chopped

¼ cup Mongolian Marinade

Chinese-Style Mustard Sauce:

¼ cup sugar

2 Tbsp. Colman's mustard powder

1 large egg yolk

¼ cup red wine vinegar

6 Tbsp. creme fraiche or sour cream

as needed for basting, additional Mongolian Marinade

16 small sesame brioche buns, split

1-2 Tbsp. butter

2 cups arugula

Mongolian Marinade:

½ cup hoisin sauce

1½ tsp. sugar

2¼ tsp. tamari

2¼ tsp. sherry vinegar

2¼ tsp. rice vinegar

1-2 scallions, white and light green parts only, minced

½ tsp. Tabasco® pepper sauce

¾ tsp. black bean chili sauce or hot garlic sauce

¾ tsp. grated peeled fresh ginger

2¼ tsp. minced garlic

¼ to ½ tsp. freshly ground white pepper

2 Tbsp. minced cilantro leaves and tender stems

1½ tsp. sesame oil

For Mongolian Marinade: Whisk together all the marinade ingredients in a stainless steel or ceramic bowl.

For duck burgers: Combine all duck burger ingredients in a large bowl and mix well. Cover and chill for at least 1 hour and up to overnight. Meanwhile, prepare ketchup and mustard sauce.

For ketchup: Heat the olive oil in large saute pan over medium-high heat. Add mushrooms and cook until tender. Add onions and cook until they are translucent. Then, add remaining ingredients. Give the pan a good stir to make sure everything is evenly coated; reduce heat and simmer until liquid is thick enough to coat the mushrooms, 3-5 minutes. Refrigerate if you make this ahead, and warm it up before serving.

For mustard: Combine the sugar and mustard powder in top of a double boiler and mix with a whisk. Be sure to do this thoroughly, to avoid lumpy mustard. When well-combined, whisk in egg yolk and vinegar. Cook over simmering water, stirring occasionally, 10-15 minutes, until mixture is thick enough to form ribbons when drizzled from spoon. Remove from heat; allow to cool. When cool, fold in creme fraiche. Keep refrigerated until needed.

To serve: Portion chilled duck mixture into 2-oz. (¼ cup) mini patties. Grill or griddle the patties to order over medium-high heat for 2 to 3 minutes per side, basting with marinade as you go. Toast and lightly butter the buns. Place burgers on bun bottoms and top each with shiitake ketchup, arugula, and a drizzle of mustard sauce. Close off sandwiches and serve with any extra mustard and ketchup on the side.