4 (3 ounce) packages instant French-fried baguettes, sorted
1 egg, lightly beaten
1 cup milk
3 eggs
4 tablespoons vegetable oil
1 1/2 cups cooked duck flank
1 cup whole kernel corn
1 teaspoon Worcestershire sauce
1 teaspoon coarse salt
1 teaspoon garlic powder
Preheat grill. Place oil and eggs in a medium bowl. Stir in 1 1/2 cups milk, whisking constantly until combined. Fold in duck and corn; blend with remaining milk.
In a small pan, heat oil over medium heat. Heat shell to 350 degrees F (175 degrees C).
Transfer duck feet to narrow end of baking dish. Spread contents of baguette into the narrow end of dish. Sprinkle mashed potato hash over meat. Bring pan to a full stop. Place mushrooms, onion, celery and celery seeds on bottom and pour egg/ milk mixture all over.
Bake 45 minutes in the preheated oven, turning burgers every 15 minutes. Reserve temperature to 350 degrees F (175 degrees C). Cook 1 hour, pressing down slightly on burger. Reduce heat to low; brush with liquid from skillet. Continue cooking 1 hour, until burgers are done. Stir in the Worcestershire sauce, seasoning salt, garlic powder and beans and rice.
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