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1
Set the grill to medium high. Cube duck breasts and add to a food processor with the bacon. Pulse until it resembles ground meat.
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2
Peel and quarter the shallots.
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3
Switch duck mixture from the food processor to a mixing bowl and add the shallots, Dijon mustard, kosher salt, cracked black pepper and minced garlic. Mix gently, just until it all incorporates.
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4
Form the mixture into 6 patties
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5
Brush the grill with canola oil and grill the patties for 4 minutes on each side.
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6
During the last minute, brush the insides of the buns with 1/2 teaspoon of mayonnaise per side and place on the grill; cut side down, until lightly toasted.
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7
FOR THE CRACKLINGS: Place a saucepan on the stove over medium high heat add the duck fat. Using a candy thermometer, heat to 370 degrees.
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8
Remove the skin from the duck breasts and cut it into strips. Put the strips in a bowl with all the cracklings spices and toss to coat.
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9
When the duck fat comes up to temperature, add the skin strips and fry until golden brown. (5 minutes). Remove to a paper towel and set aside.
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10
FOR THE CHUTNEY: Peel, core and coarsely chop the peach.
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11
Combine all ingredients in a medium saucepan. Cover; bring to a simmer over high heat.
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12
Reduce heat to low and simmer covered until peaches are tender, about 10 minutes.
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13
Uncover; simmer over medium-high heat until chutney thickens, 5 minutes. Set aside until ready to build the burgers.
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14
TO ASSEMBLE THE BURGERS: Spread 1 tablespoon of the chutney on each of the bottom buns. Lay one duck burger on top. Toss the arugula in the balsamic vinegar and lay 1/6 of it on top of each duck burger. Lay 1/6 of the duck skin cracklings on top of each nest of arugula. Spread 1 tablespoon of pate on each top bun and place on top of the arugula. Serve immediately.
