Seared duck cakes with caramelised pineapple and chilli may

1 servings

Ingredients

QuantityIngredient
1Duck breast; (8-10oz)
1Shallot; minced
1Clove garlic; minced
1Inch from the fat end of lemon grass
4Black peppercorns; crushed
1teaspoonFresh ginger; minced
1Egg yolk
2Rings fresh pineapple
4Thin slices gruyere cheese
1Hamburger bun
Rocket to garnish
1Ripe tomato
1smallOnion; sliced into rings
1Quantity beer batter
Oil for frying
2tablespoonsMayonnaise
1teaspoonRed chilli; chopped
1tablespoonRed pepper; chopped

Directions

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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