Yield: 6-8 servings (makes 16)
Prep: 1 hour | Cook: 10 minutes
Total Time: 1 hour and 10 minutes

Ingredients

• 1 lb ground duck
• 1 scallion, white and a bit of the tender green, minced
• 1 tsp peeled grated fresh ginger
• 1 ½ tsps minced garlic
• 1 Tbsp Mongolian Marinade
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• Additional Mongolian Marinade, for basting
• 16 small sesame brioche buns, split
• 1 to 2 Tbsps butter
• Shiitake Mushroom Ketchup
• 2 cups arugula
• Chinese-Style Mustard Sauce

• ½ cup hoisin sauce
• 1 ½ tsps sugar
• 2 ¼ tsps tamari
• 2 ¼ tsps sherry vinegar
• 2 ¼ tsps rice vinegar
• 1 to 2 scallions, white and light green parts only, minced
• ½ tsp Tobasco sauce
• ¾ tsp black bean chili sauce or hot garlic sauce
• 2 ¼ tsps minced garlic
• ¼ to ½ tsp freshly ground white pepper
• 2 Tbsps minced cilantro leaves and tender stems
• 1 ½ tsps sesame oil

• 2 to 3 Tbsps olive oil
• 1 lb shiitake mushrooms, stemmed and quartered
• 1 onion, finely diced
• ½ tsp salt
• ½ tsp freshly ground black pepper
• ¼ cup balsamic vinegar
• 2 tsps minced garlic
• 2 Tbsps molasses
• ¼ bunch basil leaves, chopped
• ¼ cup Mongolian Marinade

• ¼ cup sugar
• 2 Tbsps Colman's mustard powder
• 1 large egg yolk
• ¼ cup red wine vinegar
• 6 Tbsps crème fraîche or sour cream