Duck has all the time been an enormous deal in France, culinarily talking, and what with the recognition of a sure American import it was inevitable that the French would put their very own twist on it and create the duck burger. Some recipes use confit de canard, or preserved duck, however most use the magret, or breast. On this one, a magret is chopped by hand, pan-fried or barbecued and topped with caramelized onions in a honey-mustard-thyme sauce.
Burgers de canard / Duck burgers
Hamburgers barely existed in France till 1972, when McDonald’s opened a department exterior Paris. Earlier than then, Wimpy had just a few retailers in Paris. I had the doubtful pleasure of lunching at one again in 1969. Their hamburger was a barely edible skinny leathery patty. However going there was nonetheless a kick as a result of together with your burger you can take pleasure in a glass of rosé, one thing extraordinary at hamburger chains within the States. It wasn’t till the arrival of McDonald’s that the French took to burgers, and now they’re all over the place.
Yow will discover the traditional American (thick and juicy) beef burger in most Paris bistros as of late. A preferred French model tops the traditional with foie gras. The connoisseur chef Yannick Alléno, who boasts three Michelin stars, opened a burger joint together with his son that includes a veal burger with tarragon butter, parmesan, caramelized onions and basil. We now have vegan burgers, bao burgers, Waygu beef burgers, crunchy salmon burgers, and so on., typically served with French fries however candy potato fries are on the rise. For my cash, the very best burgers on the town can nonetheless be discovered at Joe Allen, the place I’ve been having fun with them for almost 50 years.
However getting again to the making of duck burgers, the trick is to incorporate among the fats from the magret — in any other case, your burger can be dry. (To not fear, as a result of many of the fats melts away throughout cooking.) The duck burgers could also be pan-fried or (higher) grilled over charcoal, in case you’re fortunate sufficient to have entry to a barbecue. I serve the burgers on toasted buns with the caramelized onions, lettuce, tomato, sliced pink onion and my very own spicy burger sauce. You are able to do the identical, or be as ingenious as you want.
Completely satisfied cooking.
