Shredded duck confit burger beets “escabeche”
Rougié Chef (Rougié)
Ingredients
Burger1 pc burger bun
½ pc tomato
Pm micro herbs
Fresh cheese and herbs
25g fresh cheese
Pm chives
½ clove garlic
1pc clove black garlic
Beets “escabeche”
½ pc cooked beets
½ pc red onion
½ pc red bell pepper
Pm sherry vinegar
Pm olive oil
5g red pepper
Instructions
Shredded duck confitSear the shredded duck confit still frozen in hot fry pan for 3-4min.
Beets escabeche
Peel and mince the onion, garlic.
Cut the cooked beets into 5 mm dices.
Cook in a pan with the olive oil.
Add the sherry vinegar then reduce.
Season with the red pepper.
Fresh cheese herbs
Mince the chives and the black garlic.
Mix with the fresh cheese.
Keep in refrigerator.
Burger
Toast the burger bun in salamander grill.
Spread the fresh cheese herbs.
Dispose the shredded duck confit.
Add the beets “escabeche” then the micro herbs.
