Duck & Cover

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:

Potato Knödl Bun

• 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

Duck Breasts

• 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

Now build the burger:

• 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