Yield: 28 1 ounce burgers

• 1 pound duck breasts or boneless leg meat
• 4 slices (4 ounces) apple wood smoked bacon
• 1/4 teaspoon Chinese five spice powder
• 2 garlic cloves, minced
• 1 tablespoon chopped parsley
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons salt
• Herb Choux Puff “Buns”, recipe below

1. Cut the duck meat and bacon into 1 inch pieces. Chill them until they are very cold. Grind the bacon and duck together using a medium grind attachment. Your butcher might do this for you if you arrange it in advance of pick-up.

2. Place the ground meat in a bowl and add the remaining ingredients. Mix well to combine evenly. Make a small patty and cook it to check the seasoning. Adjust salt and pepper if necessary.

3. Portion the meat into 1 ounce patties and refrigerate until ready to use. A small 1 ounce ice cream scoop speeds the job along. The patties may be made in advance and frozen. Thaw wrapped overnight in the refrigerator before using.

4. Heat a large sauté pan over medium high heat. Cook the burgers for 2 minutes on each side until pink in the center and crisp on the exterior.

5. Slice the Herbed Choux puffs horizontally and serve the burgers using the puffs as a bun.

Herb Choux Puff “Buns”

Yield: 30 puffs

• 1 1/2 cups water
• 6 ounces (1 1/2 sticks) unsalted butter
• 1 tablespoon kosher salt
• 1 3/4 cups all-purpose flour
• 6 large eggs
• 1 teaspoon chopped rosemary
• 2 teaspoons chopped thyme
• 1 egg for egg wash

1. Bring the water, butter and salt to a boil in a medium saucepan.

2. Remove the pan from the heat and add the flour.

3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute.

4. On low speed, add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added.

5. Add the herbs. Beat until well incorporated.

6. On a parchment-lined sheet pan, using a pastry bag, pipe the batter into half dollar sized rounds. The batter may also be scooped into mounds with a tablespoon. Freeze for later use or bake immediately.

7. To bake the puffs immediately: Preheat oven to 450 degrees F.

8. In a small bowl, whisk 1 egg with 2 teaspoons cold water until smooth. Egg wash the puffs with a brush and place in the oven.

9. Bake for 10 minutes until the puffs begin to brown. Reduce the oven heat to 400 degrees F and continue to bake for 15 to 20 minutes until the puffs are puffed and golden.

To bake frozen puffs: preheat oven to 450 degrees. Egg wash the puffs straight from freezer. Bake for 20 minutes and then reduce heat to 400 degrees and bake until puffed and golden, about 20 minutes. Serve warm.

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