Preheat the barbecue to medium power (approx. 180°C - 350°F).
In a bowl, combine spicy mayonnaise ingredients.
In a large bowl, toss coleslaw ingredients with 60 ml (1/4 cup) spicy mayonnaise. Chill coleslaw and remaining spicy mayonnaise.
Place the corn on the hot, oiled barbecue grill. Close the lid and cook for 10 to 12 minutes, turning the cobs occasionally, until the kernels are tender and toasted.
Place the frozen duck burgers on the hot, oiled grill. Close the lid and cook for 10 to 12 minutes, turning the burgers occasionally, until their internal temperature reaches 74°C (165°F) on a food thermometer.
Toast the bread for a few seconds on the upper grill of the barbecue.
Top the base of each burger bun with 15 ml (1 tbsp.) spicy mayonnaise. Top with duck burgers, cheddar cheese, pickle and coleslaw. Cover with bun tops.
Drizzle remaining spicy mayonnaise over grilled corn on the cob.
Serve duck burgers with grilled corn on the cob.
Chic duck burgers
Brome Lake Ducks’ honey Dijon mustard-flavored burgers are the perfect way to enjoy the great taste of this chic protein in summer mode. Made with 100% duck meat, these patties are perfectly suited to barbecuing and are tender, juicy and flavorful. For more adventurous palates, they’re also available in a piri-piri version. Ideal for spicing up suppers on the terrace all summer long!
For more information: canardsdulacbrome.com
