Mini Duck Burgers with Shiitake Mushroom Ketchup and Chinese-Style Mustard Sauce

From: Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA. Yield: 6-8 servings (makes 16 burgers).

Duck Burgers:

1 lb. ground duck

1 scallion, white and a bit of the tender green, minced

1 tsp. peeled grated fresh ginger

11/2 tsp. minced garlic

1 Tbsp. Mongolian Marinade (recipe follows)

1 tsp. salt

1/4 tsp. freshly ground black pepper

Shiitake Mushroom Ketchup:

2-3 Tbsp. olive oil

1 lb. shiitake mushrooms, stemmed and quartered

1 onion, finely diced

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 cup balsamic vinegar

2 tsp. minced garlic

2 Tbsp. molasses

1/4 bunch basil leaves, chopped

1/4 cup Mongolian Marinade

Chinese-Style Mustard Sauce:

1/4 cup sugar

2 Tbsp. Colman's mustard powder

1 large egg yolk

1/4 cup red...