Gourmet and full of character, this duck burger reinterprets a classic with a refined touch. The tenderness of the duck breast, the sweetness of the caramelized onions, and the subtle kick of the wasabi sauce create an original and flavorful balance. A generous and modern recipe, perfect for surprising guests, to be paired with a glass of Tourmentin for a pairing that is both bold and harmonious.
Serves 4
For the burger:
- 2 duck breasts
- 2-3 pinches of sea salt flakes
- 4 whole wheat buns
- 2 handfuls of arugula
For the onion confit:
- 4 red onions
- 1 tbsp oil
- 2 tbsp sugar
- 4 tbsp balsamic vinegar
For the wasabi sauce:
- 2 tbsp cream cheese
- 3-4 tbsp crème fraîche
- 2-3 tbsp wasabi
- 2 pinches of fleur de sel
Recipe
- Remove duck breasts from the refrigerator approximately 1 hour before cooking.
- Peel the onions and cut them into half-rings.
- Heat 1 tbsp of oil in a pan and brown the onions.
- When the onions begin to soften, add 2 tbsp of sugar and 4 tbsp of balsamic vinegar. Continue cooking to caramelize. Stir occasionally.
- Remove from heat when the onions are well caramelized and the liquid has evaporated. Set aside.
- Score the duck skin.
- Heat a pan without adding fat and cook the duck for approximately 6-7 minutes on each side, starting with the skin side down.
- Remove the duck breasts from the heat.
- Salt them on both sides.
- Let rest for 5 minutes, then slice thinly.
- Keep warm.
- Mix 2 tbsp cream cheese, 3-4 tbsp crème fraîche & 1-2 tbsp wasabi. Season with salt.
- Cut the buns in half. Place on a baking sheet and lightly toast in the oven for approximately 5 minutes at 210°C.
- To assemble, spread a generous layer of onion confit on the bottom bun, add a few slices of duck, arugula, and finally 1-2 tbsp of wasabi sauce.
- Close and enjoy with a salad and a good glass of Tourmentin.
Enjoy!
This recipe is brought to you by Mrs Martinez Cooks.
