The five little ducklings are now big enough to roam free and swim in the big pond. So to fit in with the theme of ducks I made duck burgers for dinner last night. This recipe was totally inspired by two free-range duck producers on instagram @femmedelafowl and @vueduvolcanfarm who make a prune, walnut and duck sausage.
I made mine into burgers as it was easier. I just guessed at amounts because I live dangerously:
Duck, prune and walnut burger: minced duck breast, handful of walnuts finely chopped, small handful of prunes chopped, 1 onion finely chopped, 2 cloves of garlic, seasoning, 1 small egg, couple of sprigs of rosemary, leaves pulled off and finely chopped, and a large handful of breadcrumbs.
Fy the onion and garlic in a little olive oil. add all the ingredients together and squish well with your hands. Form into patties, chill and then fry in olive oil.
I made a coleslaw to have with them (we have a lot of cabbages but that is another story) and we had them plain in brioche buns with some home-made cucumber pickles and mayo. They tasted better than they look – I was going to make it all look nice, but I was, as usual, exhausted.
They were very good so I will be hatching out more ducklings next year.
As it is the weekend here is a little video of the ducklings when they were still yellow and were hanging out in the front garden.
N.B. possible food truck option ??