Duck Burger with Plum and Chia Ketchup

Image and recipe courtesy of Gressingham Duck

A deliciously meaty snack that’s lighter than your average barbecue fare. Give this fabulous recipe from Gressingham Duck a try and discover the potential of this delicious bird!


    For the burger:

  • 2 duck breasts
  • 1 small tomato
  • Small handful parsley (leaves and stalks)
  • For the plum and chia ketchup:

  • 400g plums
  • 1 large clove garlic
  • 1 small red onion
  • 2 tbsps apple cider vinegar
  • 1 tbsp honey or agave nectar
  • ½ tsp sea salt
  • 10g piece of ginger, sliced
  • Freshly ground black pepper to taste
  • 1 tbsp chia seeds
  • To serve:

  • 2 burger buns
  • 1 tomato
  • 1 little gem lettuce
  • Half an avocado
  • 1. To make the plum and chia ketchup, put all of the ingredients apart from the chia in a food processor or blender and blend until completely smooth. Transfer the liquid to a saucepan, bring to boil and simmer on a low heat for 20-25 minutes until the ketchup has thickened. Stir through the chia seeds , season with freshly ground black pepper and allow it to cool.
  • 2. To make the burgers, remove the skin from 2 duck breasts and roughly chop them. Roughly chop the tomato and parsley and transfer all three ingredients to a food processor. Pulse until well combined and well chopped. Divide the mixture into two and form into burgers.
  • 3. Heat a teaspoon of coconut oil in a frying pan over a medium heat. Cook the burgers for 5 minutes on each side or until completely cooked through.
  • 4. To serve put the duck burger on a burger bun, top with chia ketchup, little gem lettuce, sliced tomato and avocado.
Try 3 Issues for only £6!