Duck burger with red cabbage salad and blue cheese dressing

Name: Duck burger with red cabbage salad and blue cheese dressing
Prep time: 1 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 100 ml white wine vinegar; 85 g sugar; 2 Finely chopped cloves of garlic; 1 tbsp Finely chopped red chilli peppers; 4 duck legs (approx. 1600 g); 2 tsp coarse salt; 200 ml sour cream, 38%; 50 g blue cheese; 2 tsp Finely chopped oranges zest (organic/unwaxed); ½ tsp coarse salt; freshly ground pepper; 2 oranges; 200 g Finely sliced red cabbages; 30 g Coarsely chopped dried cranberries; 2 dl fresh coriander; 2 tbsp freshly squeezed orange juice; Large burger buns (about 400 g)

Not your usual Daffy duck! Indulge in a sensory explosion with every bite of our mouth-watering burger. The pan-seared duck is accompanied by the crispy crunch of fresh red cabbage and the tangy sweetness of our homemade blue dressing, creating a symphony of flavours in your mouth. So, what are you waiting for? Quack to it and elevate your taste buds.

Ingredients

Chilli marinated duck

White wine vinegar	100 ml
Sugar	85 g
Finely chopped cloves of garlic	2
Finely chopped red chilli peppers	1 tbsp
Duck legs (approx. 1600 g)	4
Coarse salt	2 tsp

Blue cheese dressing

Sour cream, 38%	200 ml
Blue cheese	50 g
Finely chopped oranges zest (organic/unwaxed)	2 tsp
Coarse salt	½ tsp
Freshly ground pepper

Red cabbage salad

Oranges	2
Finely sliced red cabbages	200 g
Coarsely chopped dried cranberries	30 g
Fresh coriander	2 dl
Freshly squeezed orange juice	2 tbsp

Large burger buns (about 400 g)

Instructions

Set the oven to 165°C (regular).

In a heavy-bottomed saucepan, bring vinegar, sugar, garlic, and chilli to a boil. Continuously stir over high heat for about 2 minutes. Set aside the marinade.
Rub salt onto the duck legs and place two of them, skin side down, in a large thick-walled cooking pot suitable for the oven. Alternatively, fry in a pan and transfer to an oven-safe, lidded baking dish.
Fry the legs in their own fat over even heat for about six minutes. Flip them over and continue frying for another three minutes. Remove the seared duck from the pot and repeat the procedure with the remaining two legs.
Place all the seared duck into the pot and pour the chilli marinade over them. Cover the pot with a lid and cook in the middle of the oven for around two hours.

What to put on your duck burgers:

In a mixing bowl, beat sour cream, cheese, orange zest, salt, and pepper for about a minute until a light foam forms. Taste and adjust seasoning as needed.

Begin by cutting off the top and bottom of the oranges to create a flat surface. Follow the shape of the fruit to remove the shell and membranes, then cut along the membranes of the orange vessels to loosen the fillets without the membranes accompanying them. Save the juice from the oranges.
Next, combine the orange fillets, orange juice, red cabbage, cranberries, and coriander leaves in a bowl. Toss the ingredients together until well combined.

Begin by warming the burger buns and splitting them.
Next, pick the meat from the duck legs and mix it together with 4 tablespoons of the chilli marinade from the pan.
Spread the blue cheese dressing on both the top and bottom of the burger buns and place them around the meat and red cabbage salad to assemble the burger.
Immediately serve the burgers.