Lucky Duck Burgers With Pinot Noir Jam, Charred Brussel Sprouts Slaw & Citrus Aioli - Sutter Home Fa

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 cups shallots, thinly sliced
• 1 ½ cups Sutter Home Pinot Noir
• 2/3 cup light brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon black peppercorns, freshly ground
• ½ pound Brussels sprouts, ends trimmed and sliced in half through the core
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon black peppercorns, freshly ground
• ¼ teaspoon crushed red pepper flakes
• 3 slices thick-cut hardwood smoked bacon, cut into ½ -inch crosswise pieces
• ¼ cup shallots, thinly sliced
• 1 tablespoon apple cider vinegar
• 2/3 cup mayonnaise
• 1 teaspoon orange zest
• 1 teaspoon orange juice
• 1 teaspoon garlic, minced
• 2 pounds 87% lean duck breast, freshly ground
• 1 tablespoon shallot, minced
• 1 tablespoon flat leaf parsley, finely chopped
• 2 teaspoons garlic, minced
• 2 teaspoons orange zest
• 2 teaspoons kosher salt
• 1 teaspoon black peppercorns, freshly ground
• ½ cup melted unsalted butter for brushing on grill rack and basting patties
• 6 whole wheat brioche buns
• 2 tablespoons unsalted butter, melted