restaurantgirl

by Harold Dieterle
(Serves four)

Ingredients

• 3 teaspoons olive oil
• 1 onion, very finely chopped
• 5 cloves garlic, very finely chopped
• 1 pound ground duck
• 1 tablespoon coarsely chopped basil
• 2 tablespoons chile sauce, such as sriracha or sambal
• 1/4 cup panko
• 2 large eggs, lightly beaten
• Coarse salt and freshly ground pepper

Directions:
Preheat oven to 425 degrees. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic.  Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool.

Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes.

Remove duck mixture from refrigerator.  Divide meat into four equal portions and form into patties.  Heat 1 teaspoon olive oil in a large saucepan over medium heat and brown on all sides. Transfer to a baking sheet and finish cooking in the oven.

Address: 9 Jones St., btwn. West 4th & Bleecker Sts.
Phone: (212)929-6868