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fr 
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Executive Chef Pascal Bernou
France
Maison Rougié
Pulled duck burger à la Nantaise, Curé Nantais and lamb’s lettuce
Offer your clients an explosion of flavors with this pulled duck burger. Between the richness of the Curé Nantais cheese, the crunchiness of the bacon, and the freshness of the lamb's lettuce, each bite is an invitation to savor the perfect alliance of local products. A recipe that is both gourmet and refined, ideal for enhancing your menu.
4 pers.
30 min
Ingredients
- Burger buns 4 pieces
- Pickled onions 60 g
- Nantes mâche salad 150 g
- Potato 400g
- Curé Nantais (local cheese)
- 4 pieces Bacon 150 g
- Smoked buckwheat 40g
- Mayonnaise 150g
- Ketchup 50g
4 pers.
30 min
Related Products
Preparation
1
Prepare the pickled onions: Mix 40g of sugar, 20g of vinegar, and 100g of water to make the pickles. Let the onions marinate in this mixture.
2
Prepare the flavored mayonnaise: Flavor the mayonnaise with some ketchup and buckwheat seeds.
3
Snack the bacon slices: Fry the bacon slices in a pan until they become crispy.
4
Season the mâche: Season the mâche with a light vinaigrette.
5
Pan-fry the buns and snack the burgers: Slightly pan-fry the burger buns to make them golden. Then, snack the shredded duck burgers.
6
Assemble the burger: On the base of the bun, place the shredded duck, a slice of Curé Nantais, the pickled onions, the bacon slices, and the seasoned mâche.
7
Sauce the burger: Finish by adding the flavored mayonnaise on top.
Chef's Tip
Prepare all your garnishes in advance to save time.
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