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Executive Chef Pascal Bernou
France
Maison Rougié
Pulled duck confit burger, piquillos fondue, brebis and red onions
Add even more indulgence to your burger with our pulled duck confit! A perfect blend of textures between the tender meat, the sweetness of the piquillos fondue, and the richness of the brebis, all enhanced by homemade pickled onions. A classic revisited, ideal for surprising your customers with a dish that is both refined and comforting.
4 pers.
50 min
Ingredients
- 4 pieces of pulled duck confit
- Piquillos 400g
- Whipping cream 1dl
- Olive oil 2dl
- Espelette pepper QS
- Red onions 4 pieces
- Caster sugar 80g
- Vinegar 1dl
- Sheep cheese 150g
- Arugula salad 100g
4 pers.
50 min
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Preparation
1
Prepare the piquillos fondue: Sauté the piquillos in olive oil, add the whipping cream and blend until smooth and creamy.
2
Make the onion pickles: Slice the red onions into rings, then boil them with sugar, vinegar and some water until they become tender and slightly tangy.
3
Heat the shredded duck: Directly sear the shredded duck confit in a hot pan to give it a nice coloration and enhance its flavors.
4
Assemble the burger:
- Place the base of the bread
- Spread a layer of piquillos puree
- Add a few salad leaves
- Add the onion pickles
- Add the hot shredded duck
- Sprinkle with thin slices of sheep cheese
- Layer a second identical layer for extra indulgence
5
Finish and serve: Close with the top of the bread and insert a wooden skewer to hold everything in place.
Chef's Tip
Serve this burger with crispy thick-cut fries, prepared in duck fat, for an even more delicious touch.
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