Island Life Magazine Ltd April/May 2017 | Page 115

Food and drink
CONFIT DUCK LEG BURGER
W I T H P I C K L E D V E G E TA B L E S
Recipe by Dan’s Kitchen
Serves 4 as a starter
Ingredients:
Pickled Vegetables:
250ml chardonnay vinegar
2g salt
2 black peppercorns
1 bay leaf
375ml water
125g sugar
1 carrot thinly sliced
1 stick of celery peeled and
sliced
1 small banana shallot thinly
sliced into rings
The Burger:
220g confit duck leg meat
shredded
60g finely diced shallots
40g chopped capers
30g tomato ketchup
Sherry vinegar
Salt
Method:
Pickled Vegetables:
1. Bring the water, bayleaf and
peppercorns to a simmer then
add the sugar, salt and vinegar.
2. Stir until the sugar and salt has
dissolved. Allow to cool and then
add the vegetables, leave for a
minimum of 6 hours.
salt without colour until soft,
and then add the capers and
tomato ketchup.
2. Allow to cool.
3. Add the shredded duck leg and
the shallot mixture together and
a splash of sherry vinegar to
taste.
The Burger: 4. Check the seasoning, divide the
mixture into four and mould into
‘burgers’.
1. Sweat the shallots with a little 5. Chill in fridge.
For the top and bottom To serve
Four cooked flat mushrooms, cut out
using a 60mm pastry cutter. Pan fry the burgers and colour on each side.
Four thin slices of toasted brioche,
cut out using a 60mm pastry cutter.
Four thin slices of gruyere cut the
same size as the burgers.
When coloured place the burgers on top of the brioche then
top the burgers with cheese and place the mushroom on top.
Place in a pre heated oven 180c until hot, arrange the
pickled vegetables neatly on the plate and place the burger
next to them.
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