Duck Breast Burger & Fries

This delicious duck recipe is an interesting twist on the traditional burger. Perfect for summer dining.

Servings
Serves: 2
Prep
35 mins
Cook
15 mins

Ingredients

  • 1 Gressingham duck breast (skin removed and cut in half lengthways)
  • 2 burger baps, cut in half
  • 1 small red onion (thinly sliced)
  • 1 tomato (thinly sliced)
  • 2 dessert spoons of mayonnaise
  • 2 large baking potatoes – peeled (or as an alternative use baking fries)
  • 1 litre vegetable oil
  • 150g mixed leaves

Method

  1. To prepare the fries cut each potato lengthways into 1 cm thick discs, then cut the discs into 1cm matchsticks to make fries. Soak them in water for 30 minutes, drain and rinse them twice. Place the fries on a tray with kitchen roll to dry.
  2. Heat the oil in a heavy bottomed pan and using a metal probe thermometer get the temperature up to 162oC. When the oil is up to temperature carefully lower the fries into the oil for 3 minutes.
  3. Remove the fries and place onto a tray lined with fresh kitchen roll. You have now blanched the fries in readiness for fry needed before serving. They can remain at this stage for a few hours if needed.
  4. To cook the duck steaks place a frying pan on a high heat and rub the steaks with a little oil, salt and pepper on both sides. Put a tablespoon of oil into the frying pan and when it starts to smoke carefully place the duck steaks into the pan. Fry for 2 minutes then flip the steaks over for a further 2 minutes . Remove the steaks from the pan and allow to rest in a warm place.
  5. To finish off the fries heat the oil up to a temperature of 190oC and lower the blanched fries into the pan and cook for another 3 minutes until crispy. Remove from the pot and place onto a tray with kitchen roll and season with salt.
  6. Make up the burgers with the mayonnaise, onions, tomatoes and duck. Serve with the fries and mixed leaves.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.