BURGERS by Valéry Drouet

Author:Valéry Drouet
Language: eng
Format: epub
Tags: burgers, hot dogs, bagels, side dishes, dips, sauces, rolls, buns, beef, chicken, lamb, fish, sweet burgers, vegetarian burgers, kids burgers
ISBN: 9783848009251
Publisher: h.f.ullmann
Published: 2015-08-12T04:00:00+00:00

DUCK CHIC BURGERS

PREPARATION: 40 minutes

COOKING TIME: 15 minutes

INGREDIENTS

Makes 6

- 6 plain rolls with mixed-seeds topping (see recipe)

- 2 large duck breasts

- 1 large bunch fresh mixed herbs (chervil, tarragon, chives... )

- 2 tbsp (30 ml) prepared French dressing (vinaigrette)

- 6½ oz (180 g) ready-made duck foie gras (canned or potted)

- 7 oz (200 g) pot of caramelized onions or onion marmalade

- 3 tbsp (45 g) barbecue sauce

- salt, milled pepper

Remove any fat from the duck breasts, then score the skin in a crisscross pattern with the tip of a sharp knife. Season with salt and pepper.

Arrange the duck breasts, skin-side down, in a very hot skillet, with no added fat. Cook for 6–8 minutes, then turn them over and cook for a further 5 minutes. Wrap each in a sheet of aluminum foil and allow to rest for 10 minutes.

Preheat the broiler.

Coarsely chop the herbs and mix them with the vinaigrette in a bowl.

Cut the foie gras into very thin slices and the duck breasts lengthwise into thin strips.

Cut the rolls in half and lightly toast them in the broiler.

Distribute the caramelized onions or onion marmalade over the base of each roll. Place strips of duck on top, then some slices of foie gras. Top with the herb mixture. Spread barbecue sauce over the top half of each roll. Close the rolls and serve immediately.

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