Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1.00 | Duck breast; (8-10oz) |
| 1.00 | Shallot; minced |
| 1.00 | Clove garlic; minced |
| 1.00 | Inch from the fat end of lemon gras; s |
| 4.00 | Black peppercorns; crushed |
| 1.00 teaspoon | Fresh ginger; minced |
| 1.00 | Egg yolk |
| 2.00 | Rings fresh pineapple |
| 4.00 | Thin slices gruyere cheese |
| 1.00 | Hamburger bun |
| 1.00 | Rocket to garnish |
| 1.00 | Ripe tomato |
| 1.00 small | Onion; sliced into rings |
| 1.00 | Quantity beer batter |
| 1.00 | Oil for frying |
| 2.00 tablespoon | Mayonnaise |
| 1.00 teaspoon | Red chilli; chopped |
| 1.00 tablespoon | Red pepper; chopped |
Remove all fat from the duck breast.
Cut half of it into half inch dice and mince the rest. Mix together in a bowl along with the shallots, garlic, lemon grass, crushed peppercorns, ginger and egg yolk.
Mix well and form into 2 burgers, cover and refrigerate.
In a frying pan cook the duck cakes to a medium rare stage and allow to rest.
Grill the pineapple and in the last thirty seconds, place 2 slices of gruyere cheese on each ring to melt.
Cut the burger buns in half and toast on both sides.
Dip onion rings in batter and deep fry.
To construct the burger, on each half of the bun place a small amount of rocket, followed by slices of tomato, a duck cake, cheesy pineapple ring and some onion rings.
Mix the mayonnaise with the chilli and the pepper and thin out with a little hot water. Drizzle over the whole thing.
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