Duck Burger and Chips
Content
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Duck burger and chips
Ingredients
For the duck burger
2 large duck breasts 2 tbsp Vacherin cheese, scooped from the middle 2 banana shallots, peeled and sliced into thin strips 1 tbsp butter 250g/9oz girolle mushrooms, cleaned 2 brioche buns
less than 30 mins
preparation time
10 to 30 mins
cooking time
Serves 2
For the chips
vegetable oil, for deep frying 2 King Edward potatoes, cleaned and chipped
By Michel Roux Jr. From Food & Drink
This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish. Equipment and preparation: You will need a mincer for this recipe (alternatively, ask your butcher to mince the duck meat).
Preparation method
1. For the duck burger, roughly remove about two-thirds of the fat from
each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands.
2. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. 3. Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil
can be dangerous: Do not leave unattended.)
Wine recommendation
Try a red Pinot Noir from Chile:Tabali Reserva Especial Pinot Noir 2011 or Vina Leyda, Pinot Noir Reserva 2011. For an old world alternative: Domaine Brescou, Pinot Noir, 2009.
4. Rinse the chipped potatoes under cold running water to remove any
excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers.
5. Carefully remove the chips from the oil with a slotted spoon and drain
on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F
6. In the meantime, heat a griddle pan over a high heat. Once hot, add
the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest.
7. Place the sliced shallots onto the hot griddle to caramelise. Cook for
about two minutes.
8. Heat the butter in a separate pan over a high heat. Add the
mushrooms and fry for 3-4 minutes, or until just softened.
9. When you are ready to eat, add the chips to the hot oil and cook for
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2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper.
10. Serve the duck burgers with the shallots and mushrooms in a
brioche bun.
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Duck burger and chips
Ingredients
For the duck burger
2 large duck breasts 2 tbsp Vacherin cheese, scooped from the middle 2 banana shallots, peeled and sliced into thin strips 1 tbsp butter 250g/9oz girolle mushrooms, cleaned 2 brioche buns
less than 30 mins
preparation time
10 to 30 mins
cooking time
Serves 2
For the chips
vegetable oil, for deep frying 2 King Edward potatoes, cleaned and chipped
By Michel Roux Jr. From Food & Drink
This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish. Equipment and preparation: You will need a mincer for this recipe (alternatively, ask your butcher to mince the duck meat).
Preparation method
1. For the duck burger, roughly remove about two-thirds of the fat from
each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands.
2. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. 3. Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil
can be dangerous: Do not leave unattended.)
Wine recommendation
Try a red Pinot Noir from Chile:Tabali Reserva Especial Pinot Noir 2011 or Vina Leyda, Pinot Noir Reserva 2011. For an old world alternative: Domaine Brescou, Pinot Noir, 2009.
4. Rinse the chipped potatoes under cold running water to remove any
excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers.
5. Carefully remove the chips from the oil with a slotted spoon and drain
on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F
6. In the meantime, heat a griddle pan over a high heat. Once hot, add
the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest.
7. Place the sliced shallots onto the hot griddle to caramelise. Cook for
about two minutes.
8. Heat the butter in a separate pan over a high heat. Add the
mushrooms and fry for 3-4 minutes, or until just softened.
9. When you are ready to eat, add the chips to the hot oil and cook for
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2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper.
10. Serve the duck burgers with the shallots and mushrooms in a
brioche bun.
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