Duck burger with stuffed patty
Tags:
alcohol-free
Description
Stuffed duck and potato dumplings - that already sounds like a feast! And that's exactly what this burger is for. Yes, you heard right. We're giving the tried-and-tested feast a new twist with this recipe and putting the stuffed duck patties in a delicious homemade burger bun. And you also make the orange mayonnaise yourself. This is the perfect way to celebrate a festive day!
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast
60
g
potato, finely chopped
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the stuffed duck patties
960
g
duck breast, without skin
50
g
onions
50
g
carrot
50
g
apple
0.5
orange, zest and juice
1
Teaspoon(s)
mugwort
salt, pepper (to taste)
For the red cabbage salad
100
g
red cabbage
30
g
red onion
1
Tablespoon(s)
apple vinegar
1
Tablespoon(s)
oil
2
Teaspoon(s)
sugar
0.5
Teaspoon(s)
salt
cinnamon, orange zest, pepper (to taste)
For the orange mayonnaise
1
egg yolk
200
ml
orange juice
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar, pepper
lemon
Tabasco
350
ml
rapeseed oil
1
orange
For the garnish
4
potato dumplings, cooked
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
For the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it.
2
Add the sugar and water and leave to stand for about 15 minutes.
3
Add salt and most of the potato cubes and knead into a dough. Meanwhile, add the egg yolk and half the oil bit by bit and knead into a smooth dough.
4
Leave the dough to rise, covered, for 60 minutes.
5
Knead the risen dough well once and then form small balls of dough weighing about 100 g each.
6
Flatten the dough balls slightly, place them in the mould, brush with oil and cover with foil. Leave to rise again for 60 minutes. Preheat the oven to 200°C convection oven.
7
Brush with milk and sprinkle with the remaining potato cubes and bake in the preheated oven for 15 minutes.
For the stuffed duck patties
1
Grind the duck breast with the meat grinder and the fine disc, season with salt and pepper and mix well.
2
For the filling mixture: Finely dice the onion, apple and carrot or blend everything finely in the Multi Chopper. Season with mugwort, salt, pepper and orange zest and juice.
3
Preheat the oven to 150°C convection.
4
Fill the Burger Stuffer with about 100 g of minced duck meat and form a burger patty base.
5
Pour the filling mixture in up to the edge.
6
Fill large burger mould with 60 g minced meat and press over bottom part. If necessary, smooth the edges a little and press down.
7
Sear in a hot pan and finish cooking in the oven (150°C/10 minutes). If necessary, adjust the cooking time to taste.
For the orange mayonnaise
1
Tip:
This mayonnaise is made with raw egg yolks. If available, use pasteurised egg yolks, otherwise use ONLY FRESH organic eggs. The mayonnaise must only be used on the day it is made!
2
Grate and squeeze the fresh orange. Keep the grated juice and reduce the fresh juice together with the other orange juice to about 30 ml.
3
Put the egg yolk, mustard, orange juice reduction, orange zest and the remaining liquid (no fat/oil) into the chopper or a bowl and mix.
4
When the egg and liquid mixture is well blended, add a small amount of rapeseed oil and whisk. Then keep adding a small amount of rapeseed oil (tablespoon by tablespoon) and keep whisking well. No greasy spots should form on the surface.
5
As the amount of oil increases, a consistency similar to a salad dressing should slowly develop and finally a mayonnaise should be formed. The consistency of the mayonnaise can be adjusted by the amount of oil or liquid. Once the desired consistency has been reached, season the mayonnaise with salt, pepper, lemon and Tabasco (if this has not already been added at the beginning).
For the garnish
Slice the potato dumplings and fry them until golden brown on both sides.
To serve
1
Halve the burger buns and lightly toast the cut surfaces.
2
Spread both halves of the bun with a little orange mayonnaise and place a stuffed duck patty on the underside of each.
3
Arrange the fried slices of duck and a portion of red cabbage salad on the patty and place the bun on top of the burger.
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast
60
g
potato, finely chopped
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the stuffed duck patties
960
g
duck breast, without skin
50
g
onions
50
g
carrot
50
g
apple
0.5
orange, zest and juice
1
Teaspoon(s)
mugwort
salt, pepper (to taste)
For the red cabbage salad
100
g
red cabbage
30
g
red onion
1
Tablespoon(s)
apple vinegar
1
Tablespoon(s)
oil
2
Teaspoon(s)
sugar
0.5
Teaspoon(s)
salt
cinnamon, orange zest, pepper (to taste)
For the orange mayonnaise
1
egg yolk
200
ml
orange juice
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar, pepper
lemon
Tabasco
350
ml
rapeseed oil
1
orange
For the garnish
4
potato dumplings, cooked
