Duck Burgers (with Foie Gras) — Labor Day Finale
Posted by johngl
Labor Day is upon us! Time to wrap up this Burger Quest.
You might wonder: Why would anyone in their right mind grind a duck into burger meat?
Well, I like duck and I think duck is under-appreciated in this part of the world. Why not burgers? We burger everything else? Is it really such a stretch? I’ve roasted it, confit’d it, grilled it, and made stock out of it. I hadn’t yet tried burgering it (spell check is trying to turn “burgering” into “buggering” which would give that last statement a whole new meaning).
So when Brittany (aka: Stems) suggested that for my finale, I should do “duck burgers and fries cooked in duck fat” it took about 10 seconds before I said: “OK! You’ve got something there.”
We coupled this dinner with a 2007 Cameron Hughes Lot 110 Los Carneros Pinot Noir — a fantastic pairing! A little tight when first opened, this wine blossomed into Burgundian richness that belied its $15 price tab.
Now that we’ve Burgered (not buggered) our way to Labor Day, I’ll probably swear off burgers for a while.
Right, sure I will, who am I kidding. Thanks for joining me. It was a fun ride.
