Go Back

Gourmet burger with foie gras

Temps de
préparation 40 minutes
Temps de
cuisson 30 minutes
Niveau de
difficulté Difficulty: +++
Dish type Main course
Cuisine type American, Bistro, Duck foie gras, Duck meat, Takeaway
Portions 8

Ingrédients

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
Imprimer la recette

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