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Mini Muscovy Duck Burgers with Sharp Cheddar, Caramelized Onions
and Huckleberry Ketchup

Chef Dustin Clark / Wildwood Restaurant, Portland, OR
Pairs with: Lavender DRY Soda

For your next holiday party appetizer or buffet, take a new twist on the bite-sized burger from Portland’s acclaimed restaurant Wildwood.

Duck burger:
12 oz. boneless skinless duck leg and thigh meat
4 oz. slab bacon
1 tsp. fresh thyme chopped
1/4 tsp. salt
1/2 yellow onion diced
1 garlic clove minced

- Chill meat grinder or food processor in ice water.
- Dice both the duck meat and bacon and chill thoroughly.
- Meanwhile, sauté diced onion for 6-8 minutes in sauté pan till lightly caramelized and softened.
- Add garlic and cook till fragrant.
- Allow onion and garlic to chill and then combine with meats and thyme.
- Grind or process. Form into 2-oz. patties.
- Season patties lightly with salt and freshly milled black pepper.
- Pan fry or grill until 155 F.

Huckleberry Ketchup:
12 oz. fresh or frozen huckleberries
2 oz. red wine
2 tbsp good quality wine vinegar
2 oz. brown sugar
2 juniper berries ground
1 shallot minced
pinch orange zest
splash of cassis
Ground black pepper to taste

- Place huckleberries to a cold pot over medium heat until the berries release their liquid.
- Add wine, vinegar, brown sugar, juniper berries and shallot, simmer for 20 minutes
- Remove from heat, add zest and cassis. Chill.

Caramelized Onions:
1 large Walla Walla onion (or yellow onion), sliced 1 tbsp olive oil 1 tbsp butter

- Heat olive oil and butter in a pan.
- Add onion and cook slowly till deeply caramelized.
- Let sit at room temperature.

To Compose Burgers:
For the bun take some thickly sliced brioche, cut into rounds and toast with butter.
Place caramelized onion on brioche. Top with duck burger, your favorite sharp cheddar and the huckleberry ketchup.

A special thanks to Chef Dustin Clark and Wildwood Restaurant in Portland, OR for their addition to DRY’s recipe collection. To find out more about them, visit www.wildwoodrestaurant.com.