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taste

SAINT-NECTAIRE DUCK BURGER

A "PLEASURABLE" RECIPE TO BE ENJOYED WITH A SAINT-EMILION WINE WITH SILKY TANNINS.



Main course
4
Number of servings
min.
Preparation time
min.
Cooking time
ingredients

brasserie burger buns

confit duck legs 


100 grams of Saint-Nectaire


1 red onion

2 small shallots

100 grams double cream


Honey mustard

Salt and pepper

To go with my dish
Choose a Saint-Émilion wine

Illustration
preparation
  1. Remove the skin from the duck legs and shred the meat.

  2. In a large skillet, sweat the shallots in a little duck fat. Fry with the meat.
  3. Make duck “steaks” with a stainless steel circle. Turn out the steaks and bake them on the grill for few moments.

  4. Open the burger buns. Fill them with slices of Saint-Nectaire. Pass the eight halves for a few minutes under the grill (the sandwich side).
  5. Meanwhile, slice the red onions and mix with the honey mustard and the double cream.
  6. Arrange the duck steaks on buns, followed by onions and generously spread the mustard-cream mixture. Season to taste.

It’s ready. Serve immediately with a well crispy salad.

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