Duck & Cover
20/12/2015 22:24
This burger is a very good choice to make the best out of your christmas dinner leftovers. Instead of a potato Knödel you can also use a brioche or a bread roll. Works also well with turkey instead of duck. In case there are no leftovers this Christmas, here is the recipe to make the burger from scratch.
INGREDIENTS (for 4 burgers)
Potato Knödel Bun
- 400 g potatoes
- 40 g potato starch
- 40 g flour
- 1 small egg
- salt
- butter for frying
Duck Breast
- 2 duck breasts
- salt
- pepper
Red Cabbage
- 1/4 of a medium sized red cabbage
- 1 onion
- 1 knob of butter
- 100 ml red wine
- 2-3 tbsp of redcurrant jam (or any other berry jam)
- salt
- pepper
- 1 bay leaf
Chocolate Gravy
- 200 ml chicken stock (or any left over gravy)
- duck fat (the fat that stays in the pan after you’ve fried your duck breast)
- 50 g of dark chocolate or milk chocolate
- salt
- pepper
Lamb’s lettuce
- 1 hand full of lamb’s lettuce
SPECIAL GEAR
- large pot
- non-sticky pan
- aluminium foil
HOW TO
First prepare the different parts of the burger:
- cook potatoes with skin until soft, strain the water and put them back on the stove until the skin is all dry
- peel potatoes and press through a potato press – you’ll need a very fine puree – and season with salt
- mix flour and starch, sprinkle it over the dough and fold it in quickly with your fingers
- scramble the egg and mix into the dough
- add some starch or flour if the mix is too wet
- put some starch on your hands and form the Knödels
- bring a large pot of water to the boil
- with a spoon lower your Knödels into the water, bring to the boil again, then reduce to low heat and let the Knödel cook for 15-20 mins
- once they come to the surface, take them out of the water and let them drip off
- cut them in half and fry them in butter in the pan until golden brown and crunchy
- wash the beats and, using tweezers, take out the quills, if necessary
- with a sharp knife cut the skin of the breasts in a diamond-shaped pattern – be careful and do not cut into the meat
- heat up a non-sticky pan, it should be very hot
- place the duck breasts in the pan with the skin side down and fry at high heat for a few minutes until the skin is dark brown
- then flip around and fry the other side for 10-20 seconds
- place the breasts in a casserole, season with salt and pepper
- place in the oven for 12-15 minutes at 160 degrees (This is for medium rare to medium, if you like your duck well done leave it in the oven for anther 5-10 mins)
- then take the breasts out, wrap them in aluminium foil and let them rest for 5 mins
- (make sure to keep the duck fat and the meat juice for your gravy)
Red Cabbage
- cut the cabbage and the onion into thin strips
- melt the butter in a big pot at medium heat and add the onion, fry for a few minutes then add the cabbage
- season with salt and pepper and fry for 5 minutes
- now add the red wine, bay leaf and jam
- add some water so that the cabbage is almost covered in liquid
- let cook at medium heat for 1,5-2 hours or until the cabbage has the consistency you prefer (‚al dente‘ or softer)
- season with salt, pepper and more jam to taste
- (prepare the cabbage the day before and heat it up again to make it taste even better…)
Chocolate Gravy
- in a small pot mix your chicken stock, duck fat and the meat juice from the casserole and bring it to the boil, add a bit of red wine or port wine if you like
- let it cook for 30-40 mins at medium to high heat until it has reduced by half and is smooth
- now add the chocolate and stir well until it has fully resolved
- season with salt and pepper
Lamb’s lettuce
- wash and dry the lettuce
- Start with a Knödel bun, spoon some gravy on it
- slice the duck breast and add the slices onto the gravy
- then add a spoon full of red cabbage
- next is the lamb’s lettuce
- top your burger with the other half of the bun
Category: Burger Recipes, Written Recipes