Sára Hrstková
Duck burgers
Suppers před asi 10 roky z mimithorisson.com
Ingredience
- Duck burger patties (for 8 patties)
- 4 duck filets (magret de canard), trimmed, sliced finely then minced with a sharp knife.
- 4 tbsp parsley, chopped finely
- 1 tbsp mustard
- 2 small shallots, finely chopped
- 8 slices of cheese, Ossau Iraty (or any of your choice) – optional
- Salt & black pepper, for seasoning
- Hamburger buns (makes about 16-18 buns)
- 1 kg/ 8 & 1/3 cups organic flour, T80 type (farine blé bise)
- 25 g/ 5 tsp fresh yeast (I use hirondelle fresh yeast, sold in speciality stores or at the bakery)
- 15 g/ 3 tsp salt
- 350 ml/ 1 & ½ cup lukewarm water
- 2 eggs
- 160 ml/ 2/3 cup milk, lukewarm
- 50 g/ ¼ cup granulated sugar
- 60 g/ ¼ cup plain butter, softened
- 1 egg yolk + 1 tsp water, to brush the buns
- A handful of sesame seeds, optional
Postup
Trim the fat on the duck filets, leaving a little for extra flavour. Slice finely, then dice into small cubes. Mince the meat finely.
Mix all the ingredients together (except the cheese) and shape into small palm-sized patties. Place in the refridgerator to keep them cool.
Season patties. Prepare a medium-hot sarment (vine shoots, or alternatively, charcoal) fire (if you don’t want to grill, heat a tablespoon of peanut oil in a large frying pan).
Grill patties, flipping once, for a few minutes on each side, depending on the ‘cuisson’.
Optional – if you want a cheeseburger: Place on top of each burger a slice of cheese Ossau Iraty for me) during the last 2 minutes of cooking. You can also try to cover with a disposable aluminum pan to melt.
Serve burgers on buns with lettuce, red onion slices and tomato.
Little tip: I love mixing ketchup, mayonnaise, finely sliced pickles and capers – it’s my favourite cocktail sauce for any burgers.
In a very large bowl, combine flour, salt and sugar.
Crumble fresh yeast into dry mixture (alternatively, you can mix the fresh yeast with the milk/water and wait a few minutes until frothy, but I prefer crumbling it in the mixture).
Mix ingredients and slowly add the water, milk, eggs and butter. Start kneading until you get a soft dough. I prefer kneading by hand, for about 10-12 minutes.
Shape into a ball. Grease the bowl with a little bit of vegetable oil and place dough in bowl. Cover with cling film or a humid kitchen towel. Leave to rise for 1 and a half to 2 hours in a warm environment.
Shape into individual balls and place on a parchment paper lined oven tray, leaving at least 5 cm space between each ball. Cover with kitchen towel and leave to rise for an hour. Brush each buns with the eggwash and sprinkle with sesame seeds (optional).
Bake for approximately 15 minutes in a preheated oven 200°C/ 390 F, or until buns are golden and puffy.