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shredded duck burger
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Shredded Duck Burger

This Shredded Duck Burger is beyond amazing!  
Course entree, Main Course
Cuisine Fusion
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4 burgers
Calories 870kcal

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
  • 1 pint chicken stock (500ml)
  • ½ pint red wine vinegar (250ml)
  • ½ tbsp salt
  • ½ tbsp chilli flakes
  • 1 tbsp Chinese five spice
  • 1 tbsp fish sauce

For the plum sauce

  • 14 ounces ripe plums (400g)
  • ½ pint red wine vinegar (250ml)
  • 1.7 ounces soy sauce (50ml)
  • 3.5 ounces sugar (100g)
  • 2 star anise
  • 5 thin slices of fresh ginger
  • 2 garlic cloves chopped
  • 1.75 ounces sugar (50g)

For the cucumber and spring onion mix

  • 1 bunch of scallions (spring onions) (5 or 6)
  • 1 7 cm piece of cucumber
  • 2 tbsp egg mayonaise

For the duck burger

Instructions

  • Pre heat the oven to 160º
  • 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.
  • Add the diced onions to the same pan and cook for a couple of minutes until they have softened.  Take off the heat.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Beat an egg in one bowl and put the panko breadcrumbs in to another.
  • 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.
  • 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.
  • 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.

Notes

Nutritional values are based on one of four burgers.

Nutrition

Calories: 870kcal | Carbohydrates: 128g | Protein: 71g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 429mg | Sodium: 2030mg | Potassium: 664mg | Fiber: 5g | Sugar: 53g | Vitamin A: 1655IU | Vitamin C: 19.8mg | Calcium: 229mg | Iron: 10.7mg