Duck Breast Burger & Fries
This delicious duck recipe is an interesting twist on the traditional burger. Perfect for summer dining.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make up the burgers with the mayonnaise, onions, tomatoes and duck. Serve with the fries and mixed leaves.