Duck Sliders with Pickled Eggplant

Published in Recipes

For the Loving Day event, I wanted to make traditional looking American pub fare with an Izakaya slant. All the protein on the menu came from Craig at Hoosic River Poultry and all the produce came from Sang Lee Farms. Even though it’s a quick pickle, I would recommend making the Pickled Eggplant first. Paired with the Kuronama, Asahi’s black beer, this burger is extra delicious.



Ground duck
Ginger, grated
Garlic, minced
Sherry Vinegar
Kewpie Mayonaise
Brioche Bun


For Pickled Eggplant

Trim off the ends of a Japanese eggplant. Cut in half and slice into thin half moons. Slice the ginger very thin. Sprinkle the eggplant with salt and knead with your hand until brownish liquid seeps out. Weight down the eggplant for about 30 minutes.

For Duck Burger

Combine the ground duck, scallions, ginger and garlic in a bowl. Season the mixture with a little hoisin, sherry vinegar, salt and pepper. Chill in the fridge for at least an hour.
Form the patties and grill or broil to medium rare. Serve with Kewpie mayonnaise and arugula on a toasted brioche bun.

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