Lionheart Wines
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Mini Duck Burgers with Shitake Mushroom Ketchup and Chinese Style Mustard Sauce

Duck burger Ingredients:

  • 1 lb ground duck
  • 1 scallion, white and a bit of the tender green, minced
  • 1 teaspoon grated peeled fresh ginger
  • 1 ½ teaspoons minced garlic
  • 1 tablespoon Mongolian Marinade
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Additional Mongolian Marinade, for basting
  • 16 small sesame brioche buns, split
  • 1 to 2 tablespoons butter
  • 2 cups arugula


  • Combine all the duck burger ingredients in a large bowl and mix well.
  • Cover and chill for at least 1 hour and up to overnight.  Prepare ketchup and mustard sauce.
  • When you’re about ready to serve, portion the chilled duck mixture out into 2 ounce (1/4-cup) mini patties. Grill or griddle the patties over medium-high heat 2 to 3 minutes per side, basting with some of the marinade as you go.
  • Toast and lightly butter the buns.  Place the burgers on the bun bottoms, and top each with some shitake ketchup, arugula, and a drizzle of the mustard sauce.
  • Close off the sandwiches and server with any extra mustard and ketchup on the side.

Chinese-style mustard Sauce Ingredients:

  • ¼ cup sugar
  • 2 tablespoons Colman’s mustard powder
  • 1 large egg yolk
  • ¼ cup red wine vinegar
  • 6 tablespoons crème fraiche or sour cream


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

Shiitake Mushroom Ketchup Ingredients:

  • 2 to 3 tablespoons olive oil
  • 1 lb shiitake mushrooms, stemmed and quartered
  • 1 onion, finely diced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup balsamic vinegar
  • 2 teaspoons minced garlic
  • 2 tablespoons molasses
  • ¼ bunch basil leaves, chopped
  • ¼ cup Mongolian Marinade


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

Mongolian Marinade Ingredients:

  • ½ cup hoisin sauce
  • 1 ½ teaspoons sugar
  • 2 ¼ teaspoons tamari
  • 2 ¼ teaspoons sherry vinegar
  • 2 ¼ teaspoons rice vinegar
  • 1 to 2 scallions, white and light green parts only, minced
  • ½ teaspoon Tabasco sauce
  • ¾ teaspoon black bean chili sauce or hot garlic sauce
  • ¾ teaspoon grated peeled fresh ginger
  • 2 ¼ teaspoons minced garlic
  • ¼ to ½ teaspoon freshly ground white pepper
  • 2 tablespoons minced cilantro leaves and tender stems
  • 1 ½ teaspoons sesame oil

Whisk together all the marinade ingredients in a stainless steel or ceramic bowl. 

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Pg. 226

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