{"id":3917,"date":"2022-03-24T21:03:26","date_gmt":"2022-03-24T20:03:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/duck-burger-caramelized-onions-wasabi-sauce\/"},"modified":"2026-06-03T08:03:17","modified_gmt":"2026-06-03T06:03:17","slug":"duck-burger-caramelized-onions-wasabi-sauce","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/duck-burger-caramelized-onions-wasabi-sauce\/","title":{"rendered":"Duck Burger, Caramelized Onions &#038; Wasabi Sauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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 <a href=\"https:\/\/shop.famillerouvinez.com\/products\/le-tourmentin-aoc-valais\" target=\"_blank\" rel=\"noopener\">Tourmentin<\/a> for a pairing that is both bold and harmonious.  <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4<\/strong><\/p>\n\n<h2 class=\"wp-block-heading\">For the burger:<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>2 duck breasts<\/li>\n\n\n\n<li>2-3 pinches of sea salt flakes<\/li>\n\n\n\n<li>4 whole wheat buns<\/li>\n\n\n\n<li>2 handfuls of arugula<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">For the onion confit:<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>4 red onions<\/li>\n\n\n\n<li>1 tbsp oil<\/li>\n\n\n\n<li>2 tbsp sugar<\/li>\n\n\n\n<li>4 tbsp balsamic vinegar<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">For the wasabi sauce:<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>2 tbsp cream cheese<\/li>\n\n\n\n<li>3-4 tbsp cr\u00e8me fra\u00eeche<\/li>\n\n\n\n<li>2-3 tbsp wasabi<\/li>\n\n\n\n<li>2 pinches of fleur de sel<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Recipe<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Remove duck breasts from the refrigerator approximately 1 hour before cooking.<\/li>\n\n\n\n<li>Peel the onions and cut them into half-rings. <\/li>\n\n\n\n<li>Heat 1 tbsp of oil in a pan and brown the onions. <\/li>\n\n\n\n<li>When the onions begin to soften, add 2 tbsp of sugar and 4 tbsp of balsamic vinegar. Continue cooking to caramelize. Stir occasionally.   <\/li>\n\n\n\n<li>Remove from heat when the onions are well caramelized and the liquid has evaporated. Set aside. <\/li>\n\n\n\n<li>Score the duck skin. <\/li>\n\n\n\n<li>Heat a pan without adding fat and cook the duck for approximately 6-7 minutes on each side, starting with the skin side down. <\/li>\n\n\n\n<li>Remove the duck breasts from the heat. <\/li>\n\n\n\n<li>Salt them on both sides. <\/li>\n\n\n\n<li>Let rest for 5 minutes, then slice thinly. <\/li>\n\n\n\n<li>Keep warm.<\/li>\n\n\n\n<li>Mix 2 tbsp cream cheese, 3-4 tbsp cr\u00e8me fra\u00eeche &amp; 1-2 tbsp wasabi. Season with salt.  <\/li>\n\n\n\n<li>Cut the buns in half. Place on a baking sheet and lightly toast in the oven for approximately 5 minutes at 210\u00b0C. <\/li>\n\n\n\n<li>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. <\/li>\n\n\n\n<li>Close and enjoy with a salad and a good glass of <a href=\"https:\/\/shop.famillerouvinez.com\/products\/le-tourmentin-aoc-valais\" target=\"_blank\" rel=\"noopener\">Tourmentin<\/a>.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Enjoy!<\/p>\n\n<p class=\"wp-block-paragraph\">This recipe is brought to you by <a href=\"https:\/\/www.mrsmartinezcooks.ch\/\" target=\"_blank\" rel=\"noopener\">Mrs Martinez Cooks<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3918,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[61],"dipi_cpt_category":[],"class_list":["post-3917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-tourmentin"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=3917"}],"version-history":[{"count":2,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3917\/revisions"}],"predecessor-version":[{"id":4535,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3917\/revisions\/4535"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/3918"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=3917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=3917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=3917"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=3917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}