Today I would like to present you a really irresistible burger experience, which is hard to beat in umami flavors. The Crispy Duck Burger has every feature that makes a good burger. From the texture, to an exciting taste fruit, acidity, sweetness and a pinch of Christmas flavors make everyone’s street food heart beat faster.
The Bun: Here I opted for an alkaline variation with the help of lye or to put it more simply: there is a pretzel bun! But there is not just any pretzel bun. Of course, you can now run to the nearest bakery and choose the dough of your choice or you can try this recipe! I worked with Kansui water, which also helps the ramen noodle to get its yellow color and deep taste. The result has become surprisingly good and crispy is the bun even more!
The salad: What goes best with Christmas duck, dumplings and sauce? Sure, red cabbage! And I’m no exception with a burger. However, I work here with the raw variant, which is transformed into an ultimate salad with the help of acid, ginger and pomegranate. For the obligatory green tint, grilled pok choi will also be sent into the race!
The sauce: The fuel for any fast or street food to combine several components and create an ideal balance. In this case, a strong cream of majo, peanut, sesame and duck stock.
The Star: This is where it gets really exciting! A classic patty is refrained from – but pulled comes into game or to put it “trendy” – yes, it will be a pulled duck burger! Here, the leg is stewed by the duck, pulled and then baked crispy! The advantage here is that you get a strong stock, which provides the basis for a fantastic sauce.
Super crispy pulled Duck Burger. Ingredients:
| For 2 people: | |
| For the Buns: | |
| 650 g | Wheat flour (550) |
| 30 g | 1 tsp. dry Yeast |
| 380 ml | Water |
| 1 1/2 tsp baking powder | 1 tbsp. Salt |
| 1/2 tsp. | Sugar |
| 1 1/2 tsp baking powder | Kansui Water* |
| For the duck: | |
| 2 pieces | Duck legs |
| 1 piece | Carrot |
| 1 piece | large onion |
| 5 toes | Garlic |
| 3 EL | Soy sauce |
| 1 rod | Cinnamon |
| 2 pieces | Star anise |
| 1/2 tsp. | Szechuan Pepper |
| 1/2 tsp. | 5 Spice Spice* |
| 1 L | 100ml Chicken broth |
| 1 tbls. vinegar | 2 tbsp. Honey |
| 4 tbsp. | Wheat flour |
| 2 tbsp | Oil for frying |
| For the salad: | |
| 1 head | Red cabbage |
| 2 tbsp | 1 tbsp. Salt |
| 2 1/2 tbsp | Brown sugar |
| 80 ml water | Cider vinegar |
| 3 EL | Rapeseed oil |
| 1 piece | 1 grated orange |
| 1 tsp. | 1tsp. Mustard |
| 6 g | Ginger (peeled) |
| 1 piece | Pomegranate |
| In addition: | |
| 1 piece | Pok Choi |
| Pinch Salt | 1 tbsp. Salt |
| Some oil | for frying |
| For the sauce: | |
| See basic recipe Mayo: | Chicken Banh Wed |
| 1 tbls. vinegar | Peanut butter |
| 1/2 tbsp | Sesame oil (roasted) |
| 2 tbsp | Soy sauce |
| 2 tbsp | Reduced duck stock |
Super crispy pulled Duck Burger. Preparation:
1. For the buns, heat the water slightly and mix with the yeast. In addition, add sugar, salt and kansui water and knead with the flour to a homogeneous dough. Cover the dough with a damp cloth and let it rise for at least 2 hours.
2. For the duck owls, carrot, onion and garlic, peel and crush coarsely. Then heat a pot with a little oil and roast the ingredients. Then add the duck legs and deglaze with the chicken broth. Season with soy sauce, honey, cinnamon, star anise, Szechuan pepper and 5 Spice spice powder and simmer for about 2 hours at medium temperature. If necessary, pour in water.
3. For the salad, remove the outer leaves of the red cabbage, halve the head and cut down fine strips. Season the strips with salt and sugar and let it steep for an hour. Meanwhile, mix vinegar with the juice and abrasion of an orange, crush the ginger with the help of a fine grater and add to it. Stir in the mustard and mix with the oil to make a dressing. Halve the pomegranate and remove the seeds. Mix the dressing and seeds with the red cabbage.
4. When the legs are cooked, remove from the pot and allow to cool. Reduce the duck stock to 200 ml and pass through a sieve. Remove the skin of the clubs. These can be baked separately on a baking tray crispy. Pluck the meat from the bone and set aside.
5. For the sauce, make a mayonnaise. (see basic recipe mayonnaise). Mix with peanut butter, sesame oil, soy sauce and the reduced duck stock and refrigerate.
6. For the buns, preheat the oven to 180 degrees. Line a baking tray with baking paper. Form the buns into dough bales weighing about 90g and place them on the tray. Bake the rolls for about 30 minutes.
7. Remove the leaves from the Pok Choi from the stalk. Heat a pan with a little oil. Flour the duck meat with the flour (mix) and fry until crispy. Then remove the meat from the pan and place on a cloth. In the same fat, fry the Pok Choi leaves sharply and salt a little.
8. To serve, halve the lye bun. Brush the two insides of the rolls with the sauce. On the underside first add the red cabbage salad, then the pok choi and finally the crispy duck meat. Now you can sprinkle the crispy duck skin and a few pomegranate seeds over it. Close with the top and serve.
Dhe marked with asterisks (*) are so-called provision links. If you click on such a link and purchase via this link, I get a commission from your purchase. For you, the price doesn’t change.
You might also like
