Burger à la Canard (Duckmeat Burger)

hamburger canard

Much to the despair of our favourite Duck Farmer Marie Noël, I’ve found yet another (un-traditional) use for her gorgeous duck breasts (Magret).  We’re pretty picky about where our meat comes from, meaning if we feel like something, we don’t just pop down to the shops to buy it.  So wanting a burger, but planning to make a big order from the beef farmer in a couple of months…  Duck breast was what I had on hand.  With a bit of Serrano ham from Spain grilled nice and crispy,  some fresh lettuce, tomatoes and our friend Marie’s famous blueberry mustard, I was pretty sure I was on to something big !

jamboniberico

Another issue here in France is the burger buns.  Hard to find any that are not sitting on a supermarket shelf, un harmed for months on end due to excessive preservatives.  I have tried to rectify this problem for years (a bit obsessive for someone who craves a burger about once a year).  The local bakeries have made up special batches for me, but they ressemble a “baguette” texture too much, meaning too hard on the outside.  My final and victorious idea was to ask our local “organic” baker to transform his BRIOCHE slightly making them the right size, dropping the orange flower water and sugar and topping with sesame seeds .  SUCCESS (shown in pic above) !

Burger à la Canard

  • Servings: 3 - 4 depending on hunger 😉
  • Print

  • 1 duck breast approx. 420g  (French ones are probably the size of 2 “non” French ones)
  • 1/4 cup or so homeade bread crumbs (or ground oats)
  • 1 egg beaten
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped or grated
  • Chunk of fresh ginger, grated (optional)
  • 1 Tablespoon of hoisin sauce (optional)
  • Handful of chopped fresh herbs (such as coriander, mint and parsley)
  • Sea salt and pepper
  • Nice burger buns

These optional toppings are nice:

  • Your favourite mustard
  • Mayo
  • Lettuce
  • Sliced Tomatoes
  • Crispy bacon or cured ham
  • Slice of flavourful cheese (we used sheeps cheese)
  • Caramelized onions
  • Pan fried mushrooms

Remove most of the fat from the duck, leaving a bit behind to add some moisture.  Grind the duck breast in a small chopper or a food processor and tip into a bowl.  Add all other ingredients (up to buns) and mix well with your hands.  Form into burger patties and set aside.  Cook the patties in a frying pan or on the BBQ until cooked (can be a bit pink inside) and BUILD YOUR BURGERS !

Bon appétit !

Marie’s Blueberry Mustard on the left and her “honey wine” one on the right 🙂

moutardes

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