Duck burger with mustard cream and caramelized onion

Good afternoon

Today I want to share with you this special and exquisite recipe of my duck magret burgers.

They can not be richer and with the cream of mustard, caramelized onion and a little foie are crazy.

Why don’t we prepare them this Christmas?

Duck burger with mustard cream and caramelized onion
Serves 8
Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
To make steamed buns
  1. 500 Grs of flour
  2. 10 Gr salt
  3. 30 Gr sugar
  4. 20 GrBaker's fresh yeast
  5. 1 egg
  6. 250 ml milk
  7. 100 Gr Butter
  8. White Sesame
To make the burgers
  1. 1 kg Duck Magret
  2. 30 g grated onion
  3. 40 g of bread crumbs soaked in milk
  4. Salt and pepper
Caramelized onions
  1. 1 kg thick julienned onions
  2. 150 gr brown sugar
  3. Salt, laurel and thyme.
  4. 150 ml olive oil
To prepare the cold mustard cream
  1. 150 gr Greek yogurt
  2. 150 gr mascarpone
  3. 100 gr Dijon mustard
  4. Black pepper and chopped fresh tarragon
  5. Fresh foie scallops.
  6. Sal Maldon
  1. Preheat the oven to 225 º C.
To prepare muffins
  1. Mix all ingredients except butter and sesame. Work until the dough has elasticity.
  2. Then add the butter ointment and knead 3 minutes more.
  3. Rest the dough covered with a kitchen cloth 1 hour at about 30 º C.
  4. Once fermented, bowl the dough in portions of 55 GRS and brush the surface with water so that the sesame is glued to the dough.
  5. Allow to ferment again until the volume is doubled and bake at 225 º C with 70% humidity about 7 minutes. Set aside and reserve.
  6. To prepare the burgers remove the skin to 2 magret of duck and be left to one.
  7. Go through the mincing machine with the coarse blade. Mix well with the rest of the ingredients and make burgers of 140 grs/ration.
  8. Put all the ingredients together in a pot to make the onion less the sugar. Simmer covered. After 15 minutes, uncover and add brown sugar and caramelize. Book to useSlow-plugged. After 15 minutes, uncover and add brown sugar and caramelize. Book until use.
  9. To prepare the cream mix the yogurt with the mascarpone and the mustard in a bowl and work with the rods until it is creamy. Season and add the chopped tarragon. Reserve on a pastry sleeve until the time of use.
  10. .
  11. When it comes to serving, make the burger in a frying pan. Leave it little done, rest.
  12. Mark a escalope of foie on the plate, season.
  13. Brown the breads open in half in a frying pan with a little olive oil.
  14. In one of the halves arrange a spoonful of mustard cream, on this the hamburger, the onion and finish with the foie.
  15. Serve with a bowl of mustard cream because sure to be put more, is delicious!
Adapted from Iria Castro
Adapted from Iria Castro
Catering Iria Castro

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