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:

FormKnodlBunPotato 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

DuckBreastDuck 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

Duck&Cover_IngredNow 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

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