Cook/ Weekend Feasting

Shredded Duck Burger with Plum Sauce

Hands up…who likes burgers?  Who likes duck pancakes?  Well, you are in luck!  Here is my latest creation that combines the two, I give you a crunchy shredded duck burger!

I’m sure you won’t be surprised that I have eaten many a burger over the years, I just can’t resist them if I see them on a menu! They used to be a convenient fast food but for several years we have seen an increase in gourmet burger bars opening up, such as Honest Burger and Byron. They use a higher quality of meat and offer a more adventurous selection of toppings.

duck-burger-4

There are so many burger recipes out there, so I wanted to come up with something that was a little different.  I wanted to make a burger that combines the flavours of one of my other big food loves, crispy shredded duck pancakes.  And you know what, a shredded duck burger really does hit the spot!

Rather than mincing the duck meat and then frying, as you would do with a normal beef burger, I slow cooked the duck legs and then shredded them before turning then into patties.  This keeps the duck burger nice and juicy – no one likes a dry burger!  They are slow cooked in spices and sauces to have that classical Chinese flavour. I used duck legs rather than breast as you can slow cook them and they have a much deeper, gamier flavour. A sprinkle of panko breadcrumbs on top of the patties to give that extra bit of crunch.

The plum sauce is salty and sweet and really works beautifully with the shredded duck burger.  If you taste it by itself it does taste quite salty, but do trust me on this, it compliments the duck burger perfectly. The freshness of the cucumber and spring onion salad perfectly lifts each mouthful.  I used a brioche bun for this burger as the duck can really take the extra sweetness.

Yes, a shredded duck burger does take longer to make than a traditional beef burger but I promise that this is truly worth a little bit more effort. It takes around 3 hours to make, but remember, a lot of that is slow cooking the duck legs – hardly tricky stuff here! Don’t skip any refrigerator time when setting the patties as this will help them firm up.  They are quite fragile so work slowly and take your time for the best results.

Once you’ve tried my shredded duck burger, why not check out my Pork & Cheddar Burger with Rhubarb and Apple Chutney?!

duck burger 2

 

shredded duck burger
Print
Shredded Duck Burger
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
 

This Shredded Duck Burger is beyond amazing!  

Course: entree, Main Course
Servings: 4 burgers
Author: Slow The Cook Down
Ingredients
To slow cook the duck
  • 4 duck legs
  • tbsp Chinese five spice
  • a pinch of salt and pepper
  • 1 onion diced
  • 2 star anise
  • 500 ml chicken stock
  • 250 ml red wine vinegar
  • 1/2 tbsp salt
  • 1/2 tbsp chilli flakes
  • 1 tbsp Chinese five spice
  • 1 tbsp fish sauce
For the plum sauce
  • 400 g ripe plums
  • 250 ml red wine vinegar
  • 50 ml soy sauce
  • 100 g caster sugar
  • 2 star anise
  • 5 thin slices of fresh ginger
  • 2 garlic cloves chopped
  • 50 g caster sugar
For the cucumber and spring onion mix
  • 1 bunch of spring onions
  • 1 7 cm piece of cucumber
  • 2 tbsp egg mayonaise
For the duck burger
  • 2 beaten eggs
  • 150 g panko breadcrumbs
  • 4 brioche buns
Instructions
  1. Pre heat the oven to 160º
  2. Heat a large frying pan over a high heat.  Season the skin of the duck legs with a pinch of salt and pepper and 2 tbsp of five spice and rub in. Once the pan is hot, lay the duck legs in the pan (two at a time), skin side down.  Cook for about 5 minutes until the skin is crispy an golden.  Brown the rest of the meat so it is sealed and fat starts to run out clear.  Once browned place to one side.
  3. Add the diced onions to the same pan and cook for a couple of minutes until they have softened.  Take off the heat.
  4. Take a large casserole, and place the duck legs in skin side up. Add in the cooked diced onions and then the rest of ingredients for the slow cook.  Pop a lid on and put in the oven for 2 hours.
  5. While you are waiting for the duck to cook, you can make the plum sauce (you can also make this ahead of time and keep covered in the fridge).
  6. Half the plums and remove the stones and put into a saucepan.Add the red wine vinegar, soy sauce, 100g of the caster sugar, star anise, ginger and garlic.  Bring the pan to the boil and then let it simmer for about 20 mins until the plums have soften and the sauce has thickened.
  7. Put a fine sieve over a clean saucepan and pour the plum sauce through the sieve.  Using the back of a spoon, push the sauce through.  This may take a bit of time so have patience!  You should be left with just a tablespoon full of pieces that are too pig to pass through.
  8. Put the pan of sauce on to a medium heat and add in the last 50g of sugar and stir through.  Bring the suace up to the boil again and let simmer for around 10-15 minutes until it has thickened.  You don't want a really runny sauce, but nothing too gloopy either.  Once ready take off of the heat and leave to one side until ready.
  9. While you are still waiting for the duck, you can make the cucumber and spring onion mix. Chop the green shoots and roots off of the spring onions so you have lengths of around 7-8cm. Slice each on in half lengthways and then in half again.  Cut the cucumber into long thin lengths in the same way. Pop the onion and cumber in to a bowl and add the mayonnaise.  Mix well and pop into the fridge until needed.
  10. After two hours, remove the casserole from the oven.  Gently take out the duck legs with some tongs.  Using a fork take off the meat from the bone and put in to a large bowl.  The meat should easily come away.  Using two forks, shred the duck meat.  You want small pieces, so take your time with this. Pop the shredded duck meat in to the fridge for 15 mins to let it cool down so that you can handle it.
  11. Once the duck meat has cooled, add in one beaten egg and mix well. Divide the meat in to four sections, and work it in your hands to create a patty. The meat will be quite wet, its fine to give it a little squeeze (not too much though!) to help the patties hold their shape.  Put the patties on a plate and in to the fridge.  Leave them in the fridge for at least 30 mins so that they hold their shape and don't fall apart when cooking.
  12. Beat an egg in one bowl and put the panko breadcrumbs in to another.
  13. When the patties have been in the fridge for long enough, heat a good glug of oil in a frying pan over a medium high heat.
  14. Now, be super gentle with this bit! One at a time, brush a little beaten egg over the duck burger, then sprinkle over a good amount of breadcrumbs over each side.  Put into the frying pan and fry for 3-4mins on each side until the breadcrumbs are golden.  Remember the duck is already cooked, so don't over cook.  I find it easier to do one at a time so you aren't over loading the frying pan.  Once each burger is done, lay on some kitchen towel to absorb any excess oil.
  15. Toast your brioche buns for a couple of minutes.  Pop a patty on the bottom half and a generous dollop of the plum sauce on top. Place on some of the cucumber and spring onion mix and cover with the top of the bun.

 

 

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23 Comments

  • Reply
    pinchmeimeating
    May 21, 2017 at 1:52 pm

    I really need to try these!! It sounds like making crab cakes, but with shredded amazing duck instead of crab (similar technique of using shreddy already-cooked meat bound with an egg). Duck is one of my favorite things EVER but I have never actually made it at home! I need to check and see if they have it at the grocery store next time I’m there so I can give these a try! I’ve got heart-eyes just thinking about eating these!

    • Reply
      Slow The Cook Down
      May 22, 2017 at 2:08 pm

      Thanks Caroline!! They are sooooo tasty and work really well with the plum sauce! Let me know if you give them a go!

  • Reply
    diversivore
    May 18, 2017 at 8:10 pm

    So I’ve been a little under the weather for the last two days, and I’ve eaten pretty much nothing during that time. I can safely state that this has made me actually want to eat something (specifically, this thing) for the first time in about 48 hours. This burger sounds AMAZING. AMAZING. I needed to say that again. Duck is incredible, and I love the way you’ve incorporated all of these incredible flavours. Seriously, I’m a little bummed that I can’t teleport this through my screen right now. Incredible work – and three cheers for intriguing and innovative burgers!

    • Reply
      Slow The Cook Down
      May 18, 2017 at 10:10 pm

      Sean! Thank you so much! i hope you get better soon and you can get to devour this!

  • Reply
    Justine
    March 17, 2017 at 2:40 am

    This looks sooo yummy! Want to try it one day. Pinned 🙂

    Justine
    Theiridescentwings.com

    • Reply
      Slow The Cook Down
      March 17, 2017 at 7:42 am

      Thanks Justine! Do let me know if you give it a go! And thank you for sharing!

  • Reply
    Sherry
    November 22, 2016 at 2:48 am

    These look amazing! I’m making this as soon as I can find duck meat in South Korea! 🙂

    • Reply
      bdaunter@hotmail.co.uk
      November 22, 2016 at 6:33 am

      Hi Sherry! Thanks for stopping by! I hope you can find some duck soon 🙂

  • Reply
    maryanecuisine
    November 16, 2016 at 3:53 pm

    Hm, just thinking, I haven ever actually had duck! Never ever…weird huh? I should start solving this problem haha!

    • Reply
      bdaunter@hotmail.co.uk
      November 16, 2016 at 4:02 pm

      Oh no!! You should definitely try it! It’s got a wonderful depth of flavour to it, one of my faves!

  • Reply
    Adam
    November 16, 2016 at 5:31 am

    Oh yes! it looks absolutely amazing, definitely will try it !

    • Reply
      bdaunter@hotmail.co.uk
      November 16, 2016 at 7:19 am

      Thanks for stopping by Adam! Glad you like it!

  • Reply
    kushigalu
    November 15, 2016 at 10:16 pm

    This looks and sounds amazingly delicious. I just can’t wait to try this out!

    • Reply
      bdaunter@hotmail.co.uk
      November 15, 2016 at 10:21 pm

      Thanks for stopping by! Can confirm it’s delish!

  • Reply
    BAKER MAN
    November 15, 2016 at 10:14 pm

    This looks amazing, Betty. I bet when you bite into the burger, the pulled meat just falls apart within! Not a massive fan of plum sauce…any ideas what could take it’s place? Great stuff!

    • Reply
      bdaunter@hotmail.co.uk
      November 15, 2016 at 10:19 pm

      Thanks Callum! The meat is amazing in this one! Mmmmm…in regards to swapping the sauce, you want to go with something quite fruity to balance the gamey flavour, how about apricot or peach?!

      • Reply
        BAKER MAN
        November 15, 2016 at 10:25 pm

        Apricot sounds like a good one! Thanks!

  • Reply
    extraniceblog
    November 15, 2016 at 8:10 pm

    I’ve never had a duck burger before! Beef, bison, chicken, turkey…but no duck! Thank you for those thorough instructions – I’ll report back after I’ve tried it! 😉

    • Reply
      bdaunter@hotmail.co.uk
      November 15, 2016 at 8:15 pm

      Thanks for popping by! I hadn’t seen a duck burger before and after coming up with this I don’t know why! Let me know what you think!

  • Reply
    Nikki from Tikkido
    November 15, 2016 at 8:01 pm

    Oh, wow, what a fabulous idea! I love the way you used shredded meat to make the patty.

    • Reply
      bdaunter@hotmail.co.uk
      November 15, 2016 at 8:14 pm

      Thanks Nikki! Shredding really helps with the texture and keeps the meat nice and juicy, thanks for visiting!

  • Reply
    Clarissa
    November 15, 2016 at 7:46 pm

    This burger looks and sounds amazingly good! I’ve never had a duck burger or a duck pancake, lol! I’ve never liked Chinese 5 Spice, but it seems a fairly small amount, and this burger looks too good to skip!

    -Clarissa @ The View From Here

    • Reply
      bdaunter@hotmail.co.uk
      November 15, 2016 at 7:54 pm

      You should def give it a try Clarissa! You can hardly taste the 5 spice! The meat is really succulent, it’s definately indulgent! Thanks for stopping by!

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