Preheat the barbecue on high, and clean the grill.
Trim away half of the layer of fat from the duck breasts. Cut meat into cubes, then add to food processor and grind coarsely.
Transfer the minced duck to a bowl. Add the egg, chutney, green onions, salt and seasoning; mix gently. Add pepper to taste, and bread crumbs. Continue mixing.
Oil your hands, and form mixture into 6 uniform patties. Place on a large plate and set aside. Place the patties on the grill over medium heat, and grill for 4 to 5 minutes on each side, turning just once. Cover partially during cooking.
One minute before the patties are ready, cover with goat cheese. Grill buns. Close the lid. Place patties on hamburger buns.
Garnish to taste with honey mustard, lettuce and mango slices.
Serve with chips or french fries cooked in duck fat and a green salad.
* Other goat cheeses that are suitable for this recipe include Kamouraska tomme, feta and black goat cheese. Goat cheese can also be replaced with aged cheddar, Swiss, raclette, Gruyère or even spicy Provolone cheese. Bénédictin blue cheese from Saint-Benoît du Lac is another good choice. Avoid using a cheese that melts too quickly.
Recipe from Domenico Forte, professional chef
For tender duck breasts, do not slice meat too thin when serving. Keep slices thicker or simply leave them whole, as slices lose their juiciness and dry out quickly.
Bière d’Abbaye
A complex and dense abbey beer alongside this burger, with its aromas of nutmeg, cardamom and mango, exhibits the full potential of a food and beer pairing. Top-fermented, this type of beer has a higher alcohol content and is long in the mouth. While some are sweeter and others spicier, abbey beers are always tasty.
Select a blond, amber or brown variety. Try Maredsous Abbey or Leffe Triple beer.
Servez votre bière autour de 6°C et laissez-la réchauffer dans votre verre au gré de la dégustation.
