Serves: 24 hors d’ oeuvre size

Ingredients

* 2 lbs Boneless Duck Breasts (Ask butcher to grind)
* 1 lb Smoked Bacon, finely chopped
* 1 tbsp Salt
* 1 tsp Black Pepper
* 3 tbsp Fresh Sage, chopped
* 1/4 cup Shallots, minced
* 2 tbsp Champagne Vinegar

Preparation

In a small bowl macerate the shallots with champagne vinegar for 10 minutes. In a medium size bowl, combine duck and bacon meat. Season the duck/bacon meat with salt, pepper, sage and shallots and patty the burgers. These can be made in advance and frozen for up to 2 weeks.

Defrost under refrigeration for 24 hours before cooking. Pan fry on medium heat for approximately 4 minutes on each side or bake at 400 degrees for 12 minutes before serving. Cooking time depends on the size of the burger. Suggest 2oz hors d’oeuvre slider sized burgers.

Hint: Gougères can be sliced open and used as a bun! (See recipe)