How to Make Duck Burgers

Divya Gugnani: We all know the American classic but today I'm in Spain where completely reimagine, deconstructive version of the burger. I'm Divya Gugnani here at Castillo Del Bosque La Zoreda in Oviedo, Asturias Spain. So let's go Behind the Burner and meet the chef. So I'm here with Chef Vicente Suarez, Vicente what are you going to make for us. Vicente Suarez: [Foreign Language] Divya Gugnani: So we’re making a duck burger. So let's get started. Vicente Suarez: [Foreign Language] Divya Gugnani: So this is the duck meat, we’re putting in the bowl. Vicente Suarez: [Foreign Language] Divya Gugnani: So we take the bread and put it in milk because it softens it. Yeah, and then we’re just putting in the onions and that’s egg yolk and that was the parsley. Now, that the bread is ready, we’re just going to kind of squeeze it like a sponge and get all that excess liquid and moisture out of there. What you’re going to do is mixed it up and form the patties. You want to incorporate all the ingredients. So what you need to do is that after you’ve mixed all the ingredients and then incorporate it, you want them to sit for about five minutes, so they kind of melt together before you form the patties and I think we’re ready for patties. So ready to form the patties, is in rounds. Stick in the molds and this is a great thing to do at home, if you don’t have a round mold you can always use a can of tuna fish or something. But a nice trick is to take a little bit of olive oil and just put it inside the mold and kind of swish it around so the meat doesn’t actually stick to the mold. So I'm going to do that here, let's stick this in here, pat it in a little bit and get it up there we go, we've got our patties. So this is the typical Asturian bread that they put around hamburgers and it comes from corn flour, white flour, salt and water. Let's start with the corn flour and then add the white flour, salt, add the water and we’re going to mix that up. Let's get that really beautiful yellow color. So we’re going to leave this for about 15 minutes on it’s own. So we're about to form our patties for a hamburger which is really a typical Asturian bread and we’re taking some saran wrap and just putting it on the counter. And then take our dough put it down, the great trick with the saran wrap is that it’s a great trick for the kitchen when you're ever doing any sort of dough and you don’t want it to actually stick to the surface. Roll it out, mix rolling a lot easier. Vicente Suarez: [Foreign Language] Divya Gugnani: So you want to get that nice round, circular shape to go with our duck patty and we just cut around the edges. We take the center around, so actually it going to take our pan, which is our bread and our patty for our duck burger and we’re going to leave in the fridge for about 15 minutes because the dough will get chilled and it come together at the center. So we actually deep fried our Asturian bread so it’s nice and puffy and then we took our duck burgers and we sauté them about two to three minutes on each side to give them that golden brown color and now its time to plate. The first thing we’re going to do is to take the salad and put it in the mold. A little bit of avocado, some pimiento peppers, a little bit of vinaigrette. Vicente Suarez: [Foreign Language] Divya Gugnani: To dress up the salad. Vicente Suarez: [Foreign Language] Divya Gugnani: Now, we put it back on our plate and it holds the shape a little bit. And what's he’s doing is he's actually injecting the ketchup into the bread. Ketchup injected bread and so we take our hamburger. So it’s been resting for just a minute or two because you want all those juices to seal in you don’t want them to run out of the meat. So now, its time for the onions, the hot red onions that we’ve caramelized a little bit and this cheese is actually a local Asturian Spanish cheese. And so now, we’re ready to eat. So the flavors in here are really on nice mixed its kind of the meatiness of the duck which is very juicy, duck is always you know a little bit more juicy than hamburger. And it has a sweet onion as well and you get that bit of the cheese. Vicente Suarez: [Foreign Language] Divya Gugnani: It’s very flavorful of the duck. So, no burger is complete without a drink. So we’re going to have a little bit of wine as well that I'm going to pour for you and this is a mix of five grapes both Spanish and International. And it’s La Ninota and it’s a 2006 for you. And we are going to enjoy it with our duck burger perfect compliment. Salute. Vicente Suarez: Salute. Divya Gugnani: For the recipe Q and A, photos and more visit BehindtheBurner.com. Stay tune to Behind the Burner where we give you the tips, tricks and technique that are lighting the culinary world on fire.