Duck burger

Hamburger of duck, curry tomato, mozzarella, juliennes of beetroot and beetroot reduction

Julienne: thin strips

Curry tomato paste

Ingredients:

Duck breast (4 pieces) - 1kg Onions - 200gm

Tomato paste - 250gm Tomato fresh peeled - 500gm

Beetroot fresh - 200gm Curry powder - 15gm

Mozzarella fresh - 250gm Honey - 30gm

Demi glaze - 120ml Balsamic vinegar - 10ml

Bok choy leaves (4 pieces) - 1/2 bunch

Ketchup - 30gm

Butter - 50gm Garlic ( 1 clove) - 3gm

White English bread - 1 pkt Fresh coriander - SQ*

Salt, white fresh pepper - SQ Olive oil - 30ml, from the mill

Potatoes - cubed 800gm

Process:

Tomato paste:

Sweat the chopped onions in olive oil, add freshly chopped coriander, curry powder and the tomatoes cut in quarters. Then add the other ingredients. Let it cook for 1/2 hour slowly, covered. Blend it in the mixer. Salt to taste.

The hamburger:

Roast quickly the bread rings in the oven (not too dry). Spread tomato paste on each and a slice of mozzarella cheese. Place these rings on a baking paper.

Salt the duck breast on each side (do not remove the skin). Pan fry, starting on the skin side on a medium fire (do not add any oil).The fat of the breast will melt, turn the breasts on the other side and place them on a baking paper. In order to finish the cooking process bake in the oven (180¡C). Time - depending on the cooking level: pink to well done.

In the same pan sautŽ the little potato cubes until golden. Salt to taste.

Quickly plunge the bok choy leaves in boiling water (5 seconds).

Glaze the mozzarella toasts in the oven until golden colour.

Sweat your beet root julienne in half of the butter, add the demiglaze, reduce. Finish with the other half of the butter.

Slice your duck breast (7 pieces/pax) and place them on each mozzarella toast. Freshly ground pepper on the duck.

Finish with one toast with only tomato paste.

To serve:

Place the potatoes in the bok choy leaves the hamburger and the beetroot juliennes on the other side of the plate, top with beetroot reduction.

* SQ: sufficient quantity