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1
Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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2
If using charcoal, the coals should be placed so that they are under half of the rack, creating 2 zones: 1 hot and 1 mildly hot.
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3
If using a gas grill, follow manufacturer's instructions to create zones for both direct and indirect grilling.
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4
When the grill is hot, clean it with a wire brush.
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5
It does not need to be oiled at this time.
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6
To make the honey plum sauce, combine the plums, honey, garlic, ginger, rice wine vinegar, hoisin sauce, and dried pepper flakes in a fireproof saucepan and place on the grill over medium-high heat.
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7
Bring to a boil and then place the saucepan to the side of the grill with indirect heat and simmer, covered, for 15 to 30 minutes, until the plums are completely cooked.
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8
Place the mixture in the bowl of a food processor or blender and puree until well combined.
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9
Season, to taste, with salt and pepper.
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10
Add more of any specific ingredient you feel necessary (e.g., honey, hoisin sauce).
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11
To make the patties, remove the skin from the duck breasts.
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12
Place the duck breasts and 1 of the skins in the bowl of a food processor and pulse until well combined.
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13
Transfer the duck mixture to a large bowl.
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14
Add scallions, cilantro, five-spice powder, salt and pepper to the bowl.
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15
Handling the meat as little as possible to avoid compacting it, mix well.
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16
Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls.
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17
Brush the grill rack with vegetable oil.
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18
Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side.
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19
During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.
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20
To assemble the burgers, place a generous amount of the honey plum sauce on the cut side of the onion rolls.
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21
On the onion roll bottoms, place a patty and an equal amount of napa cabbage.
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22
Add the onion roll tops and serve.
