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Peking Duck Burgers

This recipe is the product of a very simple idea: take the flavours of everyone’s favourite duck dish (Peking duck) and reconfigure them in the form of the world’s most universally popular sandwich (the hamburger).

It works.


  • 2 boneless duck breasts, about 1lb (500 g) each
  • Salt, pepper
  • 12 ml (½ cup) liquid honey
  • 1 small knob ginger, sliced
  • 1 tbsp soy sauce
  • 1 scallion, minced
  • 1 tbsp minced chives
  • ½ tsp minced ginger

To Finish:

  • 1 scallion, julienned
  • 4 (or 12 mini) burger buns, toasted
  • 50 ml (¼ cup) hoisin sauce


  • Preheat oven to 275˚F (135˚C).
  • Peel the skin from the duck breasts
  • Trim excess fat from the skin and reserve
  • Arrange skin on a parchment paper lined baking sheet, season with salt and pepper. Cover with a second sheet of parchment paper and baking sheet to press skin flat, and transfer to the middle rack of the oven until skin is bronzed and crisp–about 45 minutes–then cut into strips and reserve
  • Meanwhile combine honey and sliced ginger in a saucepan on medium-low, bring a bare simmer, then set aside
  • Cube the duck meat and pass it through a meat grinder equipped with a medium blade into a mixing bowl
  • Add the soy sauce, minced scallion, chives and minced ginger, season with salt and pepper and mix well
  • Divide into 4 (or 12) patties, salt and pepper generously, and sear duck burgers to desired doneness, and set aside to rest
  • Spread a hoisin on the bottom half of each bun. Place burgers on top, brush with ginger-infused honey, then top with crisp duck skin, julienned scallions, and the top half of the bun

Makes 4 burgers (or 12 mini-burgers)

Sponsored by KING COLE DUCKS