Spanish Duck Burgers by Chef Vicente Suarez Cabal

For the Patties: 1. Place the duck meat, onions, egg yolk and parsley in a medium sized bowl.

Soak bread in milk to soften. Squeeze out any excess milk and add the bread to the bowl with the duck. Gently mix all ingredients together by hand until well combined.

Let ingredients sit for five minutes.

Form into 1-inch patties using a small, round cookie cutter or old can. Coat inside of mold with olive oil so patties don't stick. For the Buns: 1. Combine flours, salt and water in a bowl. Mix by hand until combined.

Roll out dough between sheets of plastic wrap.

Using the same round cutter, cut the corn mixture into small disks.

Chill cut dough in the refrigerator for 15 minutes before cooking. Preparation: 1. Deep fry dough until puffed and golden.

Saut duck patties over medium-high for about two minutes on each side until golden brown.

Using a syringe, inject ketchup into fried bread.

Let burgers rest a few minutes to seal in juices.

To serve, place fried bun and patties on a plate and garnish with salad greens or additional onions.<