Duck Burger with Plum & Chia Ketchup

Made with skinless duck breast, these burgers are nothing short of genius whilst remaining low in fat. Top with home made plum and chia ketchup for an extra tasty nutrient boost. 

Servings
Serves: 2
Prep
15 mins
Cook
25 mins

Ingredients

For the burger

  • 2 duck breasts
  • 1 small tomato
  • Small handful of parsley (leaves and stalks)

For the plum and chia ketchup

  • 400g plums
  • 1 large clove of garlic
  • 1 small red onion
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or agave nectar
  • 1/2 tsp sea salt
  • 1” (10g) piece of ginger, sliced,
  • Freshly ground black pepper to taste
  • 1 tbsp chia seeds

To serve

  • 2 burger buns
  • 1 tomato
  • 1 little gem lettuce
  • 1/2 avocado

Method

  1. To make the plum and chia ketchup, put all of the ingredients apart from the chia in a food processor or blender and blend until completely smooth. Transfer the liquid to a saucepan, bring to boil and simmer on a low heat for 20-25 minutes until the ketchup has thickened. Stir through the chia seeds, season with freshly ground black pepper and allow it to cool.
  2. To make the burgers, remove the skin from 2 duck breasts and roughly chop them. Roughly chop the tomato and parsley and transfer all three ingredients to a food processor. Pulse until well combined and well chopped. Divide the mixture into two and form into burgers.
  3. Heat a teaspoon of coconut oil in a frying pan over a medium heat. Cook the burgers for 5 minutes on each side or until completely cooked through.
  4. To serve put a duck burger on a burger bun, top with chia ketchup, little gem lettuce, sliced tomato and avocado.
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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.