1 egg yolk
4 good-quality hamburger buns
4 slices heirloom tomato
1/2 head butter lettuce
2 tablespoons butter
4 organic eggs
1. In a large bowl, mix the duck confit with the ground duck breasts. Mix in the red onion, chives, freshly ground white pepper, olive oil, egg yolk and salt.
2. Form four patties, about 7 to 8 ounces each. Heat the oven to 375 degrees.
3. In a very hot sauté pan, sear the patties for about 1 minute on each side and finish in the oven for 4 to 6 minutes, until medium rare.
4. Wipe clean the sauté pan and grill the buns until they are just crisp.
5. Place each burger on a crisp bun, and top with a slice of heirloom tomato and a couple leaves of butter lettuce.
6. In the sauté pan, heat the butter over medium-high heat for a few minutes. Fry the eggs — sunny side up — for about 1 to 1 1/2 minutes, until the egg whites have solidified and set.
7. Place an egg on top of each burger. Serve open face with a drizzle of Dijon crème fraîche.
Each serving: 619 calories; 67 grams protein; 23 grams carbohydrates; 1 gram fiber; 27 grams fat; 10 grams saturated fat; 490 mg. cholesterol; 978 mg. sodium.