Duck Burgers with Rhubarb Compote, Warm Brie, and Leek Relish - Sutter Home Family Vineyards

Ingredients

• 2 Tablespoons Colavita Olive Oil
• 3 large leeks, white part only, trimmed, washed, and thinly sliced
• 1 Tablespoon white wine vinegar
• 1 ½ teaspoons Grey Poupon Country Dijon mustard
• ¾ teaspoon kosher salt
• 8 oz foie gras (if foie gras is unavailable, use 8 oz of duck breast with skins reserved)
• 1 1/2 lbs. ground duck breast, skins reserved
• 2 teaspoons kosher salt
• 1 cup sugar
• 3 Tablespoons water
• 2 ½ cups fresh or frozen rhubarb, cut into 1” pieces
• ½ cup dried cherries
• 2 Tablepoons prepared horseradish
• Vegetable oil, for brushing on the grill rack
• 12 (1-2 oz slices) brie cheese
• 6 brioche rolls, split
• 6 leaves butter lettuce, cleaned and dried