Duck Confit Burger Recipes

DUCK CONFIT BURGER

Steps:

• In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
• Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
• Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
• Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.

DUCK CONFIT, THE RIGHT WAY

Steps:

• Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
• Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
• Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
• Preheat oven to 225 degrees F (110 degrees C).
• Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
• Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
• Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

DUCK CONFIT

Steps:

• Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
• Preheat the oven to 200 degrees F (93 degrees C).
• Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
• Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

DUCK, DUCK, DELICIOUS BURGERS

Steps:

• Prepare a medium-hot fire for both direct and indirect cooking in a charcoal grill with a cover, or preheat a gas grill to medium-high. If using charcoal, the coals should be placed so that they are under half of the rack, creating 2 zones: 1 hot and 1 mildly hot. If using a gas grill, follow manufacturer's instructions to create zones for both direct and indirect grilling. When the grill is hot, clean it with a wire brush. It does not need to be oiled at this time.
• To make the honey plum sauce, combine the plums, honey, garlic, ginger, rice wine vinegar, hoisin sauce, and dried pepper flakes in a fireproof saucepan and place on the grill over medium-high heat. Bring to a boil and then place the saucepan to the side of the grill with indirect heat and simmer, covered, for 15 to 30 minutes, until the plums are completely cooked. Place the mixture in the bowl of a food processor or blender and puree until well combined. Season, to taste, with salt and pepper. Add more of any specific ingredient you feel necessary (e.g., honey, hoisin sauce).
• To make the patties, remove the skin from the duck breasts. Place the duck breasts and 1 of the skins in the bowl of a food processor and pulse until well combined. Transfer the duck mixture to a large bowl. Add scallions, cilantro, five-spice powder, salt and pepper to the bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls.
• Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 3 minutes on each side. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, place a generous amount of the honey plum sauce on the cut side of the onion rolls. On the onion roll bottoms, place a patty and an equal amount of napa cabbage. Add the onion roll tops and serve.