Hamburger gourmand au foie gras et magret de canard
Gourmet burger with foie gras
Ingredients
Burger
- 8 burger buns 11 cm in diameter
- 1,2 kg of Charlotte potatoes
- 2 kg of red cabbage
- 250 g of onions
- 40 g of cold butter
- 40 g of clarified butter
- 15 g of duck fat
- 400 g of Golden Delicious apples
- 100 g of rocket
- 100 g of walnuts
- 240 g of semi-cooked foie gras cut into shavings
- 200 g candied gizzards, minced
- 150 g smoked duck breast, sliced
- Salt
- Pepper
- Nutmeg
Honey-walnut vinaigrette sauce
- ½ teaspoon of Dijon mustard
- 1 tablespoon of balsamic vinegar
- 2 tablespoon of rapeseed oil
- 1 tablespoon of walnut oil
- 1 tablespoon liquid honey
- 1 of salt
- 2 rounds of a pepper grinder
My Agrodolce ketchup
- 2 tablespoons of onion confit
- 2 tablespoons balsamic vinegar
- 1 teaspoon of Dijon mustard
- 1 tablespoon liquid honey
- 200 ml of ketchup
- 1 tablespoon of Worcestershire sauce
- A few drops of Tabasco
Instructions
Method
- Peel and cut the Golden Delicious apples in large julienne slices
- Mince the red cabbage and blanch it for 2 minutes in salted boiling water
- Slice the onions, sweat them in butter over low heat for about 8 minutes, season then add the sliced apples and the blanched cabbage. Cover with baking paper and cook for 20 minutes on low heat, don't forget to check the seasoning.
- Peel and grate the raw potatoes, season with salt, pepper and a rasp of nutmeg. Cook the grated potatoes in circles of 13 cm in diameter in clarified butter and a block of duck fat over a thickness of 1/2 cm: the apples must be crisp and golden on both sides but remain soft inside.
Assembly
- Cut the burger buns in half, horizontally, and keep the top as a hat.
- Arrange on the lower bun: the apple slab, the warm chopped gizzards, red cabbage with apple, the rocket seasoned with honey-walnut vinaigrette, the slices of smoked duck breast, finish with the shavings of foie gras and cover with the bun hat.
- Serve with a drizzle of ketchup sauce