John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Duck burger with potato rosette, foie gras & fried quail egg on top

by

Serves 4-6

Ingredientsanyafoto_art_de_fete_10-24-13_00801

  • 2 large, skinned, finely cubed duck breast
  • 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 rendered duck fat
  • 200g mushrooms
  • 500 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.

(Artdefete, 2014)