Duck burger with red cabbage salad and blue cheese dressing
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  • Duck burger with red cabbage salad and blue cheese dressing

Duck burger with red cabbage salad and blue cheese dressing

1 h
Not your usual Daffy duck! Indulge in a sensory explosion with every bite of our mouth-watering burger. The pan-seared duck is accompanied by the crispy crunch of fresh red cabbage and the tangy sweetness of our homemade blue dressing, creating a symphony of flavours in your mouth. So, what are you waiting for? Quack to it and elevate your taste buds.
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https://www.arlafoods.co.uk/recipes/duck-burger-with-red-cabbage-salad-and-blue-cheese-dressing/

Instructions

  • Set the oven to 165°C (regular).
  • In a heavy-bottomed saucepan, bring vinegar, sugar, garlic, and chilli to a boil. Continuously stir over high heat for about 2 minutes. Set aside the marinade.
  • Rub salt onto the duck legs and place two of them, skin side down, in a large thick-walled cooking pot suitable for the oven. Alternatively, fry in a pan and transfer to an oven-safe, lidded baking dish.
  • Fry the legs in their own fat over even heat for about six minutes. Flip them over and continue frying for another three minutes. Remove the seared duck from the pot and repeat the procedure with the remaining two legs.
  • Place all the seared duck into the pot and pour the chilli marinade over them. Cover the pot with a lid and cook in the middle of the oven for around two hours.
What to put on your duck burgers:
  • In a mixing bowl, beat sour cream, cheese, orange zest, salt, and pepper for about a minute until a light foam forms. Taste and adjust seasoning as needed.
  • Begin by cutting off the top and bottom of the oranges to create a flat surface. Follow the shape of the fruit to remove the shell and membranes, then cut along the membranes of the orange vessels to loosen the fillets without the membranes accompanying them. Save the juice from the oranges.
  • Next, combine the orange fillets, orange juice, red cabbage, cranberries, and coriander leaves in a bowl. Toss the ingredients together until well combined.
  • Begin by warming the burger buns and splitting them.
  • Next, pick the meat from the duck legs and mix it together with 4 tablespoons of the chilli marinade from the pan.
  • Spread the blue cheese dressing on both the top and bottom of the burger buns and place them around the meat and red cabbage salad to assemble the burger.
  • Immediately serve the burgers.
Enjoy!

Duck burger with red cabbage salad and blue cheese dressing

Why are my duck burgers dry?
Duck legs can become dry if they are overcooked or if they are cooked using a dry cooking method without adequate moisture. Duck legs should be cooked to an internal temperature of 74°C. Use a meat thermometer to check the temperature and remove them from the heat source once they have reached the desired temperature. Letting the meat rest for a few minutes after cooking also helps the juices redistribute and keeps the duck moist.
What does duck go best with?
Leftover duck but no inspiration? We’ve got you covered. Duck is a versatile ingredient that can be used in many different dishes. Add it to salads, soups, and stews, or use it as a delectable filling for sandwiches – we recommend pairing it with sliced avocado, cucumber, and a drizzle of aioli. Alternatively, you can use it to make mouth-watering tacos, where it can be combined with fresh coriander, diced onions, and a squeeze of lime. Or incorporate it into pasta dishes: with fresh herbs, garlic, and olive oil it becomes a simple yet flavourful meal.

Ingredients

Chilli marinated duck
White wine vinegar
100 ml
Sugar
85 g
Finely chopped cloves of garlic
2
Finely chopped red chilli peppers
1 tbsp
Duck legs (approx. 1600 g)
4
Coarse salt
2 tsp
Blue cheese dressing
Sour cream, 38%
200 ml
Blue cheese
50 g
Finely chopped oranges zest (organic/unwaxed)
2 tsp
Coarse salt
½ tsp
Freshly ground pepper
Red cabbage salad
Oranges
2
Finely sliced red cabbages
200 g
Coarsely chopped dried cranberries
30 g
Fresh coriander
2 dl
Freshly squeezed orange juice
2 tbsp
Large burger buns (about 400 g)
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Some delicious sides

Don't let your burger fly solo, team it up with a tasty sidekick!

Sweet potato fries: The sweetness of the fries complements the tangy blue-cheese dressing nicely.

Coleslaw: A side of coleslaw is a perfect match for the red cabbage in the burger and add some additional crunch and freshness.

Roasted vegetables: Roasted vegetables, such as carrots and broccoli, provide a flavourful side dish.

Potato salad: A creamy potato salad adds a comforting and classic side dish to your meal.

Grilled corn on the cob: Grilled corn on the cob can add a smoky flavour and a touch of sweetness to your meal.

Spice it up with these classic pairings

Feeling hot, hot, hot? You can add a little heat to your burger to spice it up:

  1. Hot sauce: Adding a few drops of hot sauce to the blue cheese sauce can add a nice kick of heat to the burger. You can use any hot sauce of your choice.
  2. Cayenne pepper: A pinch of cayenne pepper can add a spicy kick to the blue cheese sauce. Be careful not to add too much, as cayenne pepper can be very hot.
  3. Jalapeño peppers: Adding some diced jalapeño peppers to the blue cheese sauce can add a nice spicy flavour to the burger.
  4. Red pepper flakes: Sprinkling some red pepper flakes on top of the burger can add a nice spicy flavour to the dish.
  5. Black pepper: Freshly ground black pepper can add a subtle spicy flavour to the blue cheese sauce and complement the rich taste of the duck.

Start with a small amount of spice and taste the sauce as you go to avoid making it too spicy. Adjust the amount of spice to your liking.

Variations of the duck burger – classic cheese

If you're not a fan of blue cheese, you could substitute the blue cheese sauce with a creamy cheese sauce of your choice such as brie, camembert, or gouda. The choice of cheese will ultimately depend on your personal taste preferences. An Asian-style sauce could also be a delicious alternative.

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