Duck Burger And Chips
This decadent duck burger recipe combines tender duck meat and creamy Vacherin cheese, nestled between fluffy brioche buns. With caramelized shallots, sautéed girolle mushrooms, and crispy hand-cut chips on the side, this dish offers a delightful blend of flavors and textures for a gourmet dining experience at home.
— Constant Cookbook
Ingredients
- 2 large duck
- 2 tbsp Vacherin
- 2 banana shallots
- 1 tbsp butter
- 250g/9oz girolle mushrooms
- 2 brioche
- , for deep frying vegetable oil
- 2 King Edward
Instructions
- 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.
- 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.
- Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.)
- 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.
- 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
- 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.
- Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes.
- Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened.
- When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper.
- Serve the duck burgers with the shallots and mushrooms in a brioche bun.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Comments
No comments found.