Preparation: 25 min – Rest: 1 night – Cooking Time: 5 min
(Ingredients for 4 persons)
- 2 duck breasts
- 4 buns (brioche burger buns)
- 10 cl of Legacy Irish Cider
- 200 g Darley (Costarmorican cheese) or soft cow cheese
- 1 handful of mixed greens
- 2 Roscoff pink onions
- 4 c. 1 tsp seaweed mustard (in a delicatessen or regional shop)
- 40 g semi-salted butter
- 1 pinch of sugar
- 1 drizzle of olive oil
- Salt and pepper from the mill
Preparation of the recipe
1. Remove the skin from the duck breasts, cut them into pieces and then chop them. Season with salt and pepper and add the cider, film and refrigerate overnight.
2. The next day, using a cookie cutter or by hand, form 4 steaks with the flesh of the duck breasts. Peel the onions and mince them.
3. In a saucepan, melt 20 g of butter and add the onions, let melt over low heat. Add 2 tsp. of cider marinade and pinch of sugar, let stew for about 10 min.
4. Wash the mesclun then wring it out.
5. In a skillet, melt 20 g of butter and the oil, then cook the duck steaks for 2 min on each side, salt and pepper.
6. Preheat the oven to 180 ° C (th. 6).
7. Assemble the burgers, spreading the mustard on the base of the buns, place a handful of mixed greens, the duck steak, a slice of Darley, the onions and close with the top of the buns.
8. Place in the oven for 5 min to melt the cheese and lightly toast the buns, taste immediately.