Duck Burger with Potato Rosette, Foie Gras & Fried Quail Egg on Top

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Duck burger.

Duck Burger is a superbly delicious step in the evolution of this quintessential form of meat preparation.  And there’s just something so French about duck for the main course! My interpretation is somewhat traditional but yet innovative. Surprise and delight your guests with this upscale duck burger at your next dinner party. The succulent, flavorful duck patties mixed with shallots and panko bread crumbs, topped with a generous slice of rich savory foie gras and finished with perfectly fried quail egg make a deeply satisfying, scrumptious dish. My husband could not get enough of it for days! I scattered some gourmet mushrooms on the side of the plate to add warmth and earthiness. Chinese five spice powder adds the exotic touch to this dish with the final result being both traditional and innovative at the same time. For the finishing touch, two thin strings of chives will add the height and color to the plate.

Ingredients: duck breast, mushrooms, panko bread crumbs, egg, quail egg, potatoes, foi gras.

Ingredients: duck breast, shallots, bread crumbs,  an egg, Chinese five-spice powder, medallion of duck foie gras with truffles, quail eggs, duck fat , mushrooms, potatoes, chives, salt and freshly ground black pepper.

Cubed duck breast.

Duck Burger: Cut the duck breast into small cubes. Put into a bowl.

Combining the ingredients, duck meat, shallots, spices, seasoning.

Add shallots, Chinese five spices, plenty of salt and freshly ground black pepper.

Egg, bread crumbs are added to the duck meat.

Crack the egg and add panko bread crumbs.

Making a pattie of duck mixture.

With your hand thoroughly combine the mixture. Divide the mixture into 4 or 6 parts, roll each part into a ball and then squash slightly to get the shape of a burger.

Frying the patties in the duck fat.

Preheat the frying pan on high, add the duck fat. Cook each burger for 3-4 minutes on each side.

Thinly slicing potatoes on the madoline.

Potato Rosette: Using Japanese mandoline or a very sharp knife cut the potatoes into thin round slices.

Potato Rosette is baked in the oven.

Fry in the duck fat, but without coloring them. Add salt and freshly ground black pepper and arrange them in “rosette” shape-rounds on greaseproof paper. Preheat the oven to 350 degrees F, and cook the potatoes in the oven for 10-12 minutes until nicely browned.

Sauteeing mushrooms in the non-stick pan.

Mushrooms: Sauté the mushrooms in a pan on medium high heat in some olive oil for about 5 minutes until soft and fragrant. Season with some sea salt and freshly ground black pepper to taste. Transfer to a bowl and keep warm.

The duck burger is topped with a slice of foie gras.

To serve: arrange the potato rosettes on each plate, top with the duck burger and a thin slice of foie gras medallion. Lastly, arrange the fried quail egg on top. Decorate with two chives and scatter some sautéed mushrooms on a side of the plate. Serve warm.

Duck burger with Potato Rosette, Foie Gras and fried quail egg on top.

Bon Appétit!
Svitlana

Duck Burger with Potato Rosette, Foie Gras & Fried Quail Egg on Top

recipe details

Serves 4-6

Ingredients

  • 2 large duck breast, skinned, finely cubed
  • 2 small shallots, finely diced
  • 1/2 cup Panko bread crumbs
  • 1 egg
  • ¼ teaspoon Chinese five-spice powder
  • Medallion of duck foie gras with truffles (D’Artagnan)
  • 4 quail eggs
  • 50g duck fat or butter
  • 9oz. mushrooms
  • 1 lb. Yukon gold potatoes, skin on
  • Chives
  • Salt and freshly ground black pepper

Directions

  1. Duck Burger: Cut the duck breast into small cubes. Put into a bowl.
  2. Add shallots, Chinese five spices, plenty of salt and freshly ground black pepper.
  3. Crack the egg and add panko bread crumbs. With your hand thoroughly combine the mixture.
  4. Divide the mixture into 4 or 6 parts, roll each part into a ball and then squash slightly to get the shape of a burger.
  5. Preheat the frying pan on high, add the duck fat. Cook each burger for 3 minutes on each side.
  6. Potato Rosette: Using Japanese mandoline or a very sharp knife cut the potatoes into thin round slices. Fry in the duck fat, but without coloring them. Add salt and freshly ground black pepper and arrange them in “rosette” shape-rounds on greaseproof paper.
  7. Preheat the oven to 350 degrees F, and cook the potatoes in the oven for 10-12 minutes.
  8.  Mushrooms: Sauté the mushrooms in a pan on medium high heat in some olive oil for about 5 minutes until soft and fragrant. Season with some sea salt and freshly ground black pepper to taste. Transfer to a bowl and keep warm.
  9. Quail egg: Break the quail eggs onto the non-stick frying pan and fry for about 1 minute.
  10. To serve: arrange the potato rosettes on each plate, top with the duck burger and a thin slice of duck foie gras medallion. Lastly, arrange the fried quail egg on top. Decorate with two chives and scatter some sautéed mushrooms on a side of the plate.

KITCHEN TIP: To mimic rose flower petals, stack slices of already slightly seared potatoes, overlapping each other in a round-shape rosette, and finish it with a small slice on top. Once baked, the rosettes will become crisp on the edges and will hold their shape.

KITCHEN TIP: Duck burgers can be pre-made in advance, warm them up in the hot oven when ready to be served.

 

share your thoughts

4 thoughts on “Duck Burger with Potato Rosette, Foie Gras & Fried Quail Egg on Top”

  1. Great recipe!! Thank you for mentioning that these duck burgers can be made in advance. It perfectly works with my busy schedule. Can’t wait to surprise my guests..

    1. Yulechka, if you make the duck burgers in advance, fry them in the pan for 3 minutes on each side and set aside. When guests arrive, pop them in the oven for another 3-4 minutes just to warm them through!!! I guarantee everyone will be so impressed with this upscale burger!

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