The blog has introduced a new tag: street food. Under that one you'll find street credible street food. Like these duck confit burgers. Because everything that's worth doing is worth doing properly.
My love of dead duck has probably become obvious to everybody. Slowly cooked, sublimely succulent confit especially makes me go all weak at the knees. But even I didn't think to stuff a burger with it! That decadent stroke of genius is all down to Streat Helsinki 2014- festival and Richard McCormick.
For just about everything you've always wanted to ask about confiting duck, please see here.
And for making your own burger brioches, please see here.
For just about everything you've always wanted to ask about confiting duck, please see here.
And for making your own burger brioches, please see here.
4 burgers/ 8 sliders
4 regular size burger brioches (or 8 small ones)
2 duck leg confits
1 red onion
salad leaves
to serve: pomegranate seeds and coriander leaves
Heat the duck legs under a broiler for about 15 minutes. Remove the skin and pull the meat into slivers of your liking (they fall off the bone all on their own!). If needed, add some of the fat from the duck to form a mixture that sticks together. Season with some fleur de sel if needed.
Toast brioches in the oven. Top them with salad leaves, mango, chilli and ginger mayonnaise, finely sliced red onions, a pile of shredded duck, pomegaranate seeds and finish off with fresh coriander leaves. I served my burgers with sweet potato fries with an Indian twist (recipe for these to follow tomorrow!) but those polenta fries would work well too (well, when wouldn't they!).
4 regular size burger brioches (or 8 small ones)
2 duck leg confits
1 red onion
salad leaves
to serve: pomegranate seeds and coriander leaves
Heat the duck legs under a broiler for about 15 minutes. Remove the skin and pull the meat into slivers of your liking (they fall off the bone all on their own!). If needed, add some of the fat from the duck to form a mixture that sticks together. Season with some fleur de sel if needed.
Toast brioches in the oven. Top them with salad leaves, mango, chilli and ginger mayonnaise, finely sliced red onions, a pile of shredded duck, pomegaranate seeds and finish off with fresh coriander leaves. I served my burgers with sweet potato fries with an Indian twist (recipe for these to follow tomorrow!) but those polenta fries would work well too (well, when wouldn't they!).
Mango, chilli and ginger mayonnaise:
1,5 dl good mayonnaise
3 generous tbsp mango purée
1/2 - 1 small chilli
1/2 tsp finely chopped ginger
1 tbsp chopped fresh coriander leaves
zest and juice 1/2 lime
pinch (about 1/2 tsp) curry powder
Combine the ingredients and let sit in the fridge for about an hour. Check taste and season if needed.
And the result? McDivine! Whopping wonderful!
_____________________
ANYONE FOR SECONDS?
1,5 dl good mayonnaise
3 generous tbsp mango purée
1/2 - 1 small chilli
1/2 tsp finely chopped ginger
1 tbsp chopped fresh coriander leaves
zest and juice 1/2 lime
pinch (about 1/2 tsp) curry powder
Combine the ingredients and let sit in the fridge for about an hour. Check taste and season if needed.
And the result? McDivine! Whopping wonderful!
_____________________
ANYONE FOR SECONDS?
No comments :
Post a Comment