Step-by-step method

At a glance

This impressive burger brings together homemade buns (made from scratch with a bread machine or by hand) and slow-roasted, tender pulled duck that you'll need to plan ahead for—the duck alone takes over 5 hours to roast and glaze to crispy perfection. You'll also spend time caramelizing onions and shaping bun dough, so this is a labor-of-love project that rewards patience with restaurant-quality results.

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Bun dough

Put all the ingredients for the buns into a bread machine and select the dough setting. Mix and let it rise. If you don't have a bread machine, mix by hand – that's fine too. Or use a stand mixer. Whichever way you mix it, let the dough rise in a warm spot for about an hour.

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500 gram
Medium-Fine Wheat Flour

1 piece
Chicken Eggs

150 gram
Fresh Whole Milk (3.5% Fat)

20 gram
Unsalted Butter

10 gram
Salt

12 gram
Dried Yeast

15 gram
Granulated Sugar

100 gram
Water
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Shaping the balls

Once the dough has risen, tip it out onto a work surface and divide it into ten roughly equal portions. Shape these into balls and let them rest, covered with a tea towel, for about ten minutes.
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Flatten slightly and brush with egg

Turn on the oven, but only to 30–40°C. Transfer the shaped balls – your burger buns – onto a baking tray lined with parchment paper, press down gently to flatten slightly, brush with egg yolk mixed with a little water, and place in the oven to rise in the warmth for an hour and a half.

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1 piece
Chicken Eggs

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Sprinkle with seeds and bake

Take the beautifully risen buns out of the oven and preheat it to 200°C. Brush the buns again with egg yolk, sprinkle with seeds – poppy, flax or sesame – and a little salt. Pop them back into the oven and bake for about 15 minutes.

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40 gram
Sesame Seeds
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Roast the duck

Wash the duck and pat it dry. Season with salt and pepper. Place it in a lidded roasting dish and put it into the oven, preheated to 150°C. Then leave it alone for 5 hours.

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1 piece
Duck with Skin (Boneless)

10 gram
Salt

10 gram
Black Pepper
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Brush with the glaze

Uncover the duck, brush it with a mixture of honey, soy sauce and white wine, raise the oven temperature to 220°C and roast for another 30 minutes or so, until the skin turns wonderfully crisp. Keep brushing with the glaze as it finishes roasting.

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60 gram
Honey

40 gram
Light Soy Sauce

20 gram
Sweet white wine

20 gram
Sweet white wine
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Pull the meat

Pull the roasted duck meat apart into shreds. Let the buns cool, then slice them in half.
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Onions until browned

Slice the onion into half-moons. Put them in a pan with a little oil and braise slowly over a long time, until nicely browned and soft – an hour is fine. I often make a big batch of this onion, freeze it, and just thaw and reheat it whenever needed.

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4 piece
Yellow Onion

10 gram
Sunflower Oil
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Deglaze with wine

Once the onion is nicely browned, pour in the red wine. Turn up the heat and let the wine cook off. Season with salt and pepper.

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200 gram
Red wine

5 gram
Salt

5 gram
Black Pepper
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Assembling the burger

Now it's time to put the burger together. Toast the halved bun on a grill or in a dry pan. Spread with tartar sauce, top with the pulled duck meat, a slice of gouda, the onions, some lettuce, and close with the top half of the bun.

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50 gram
Tartar Sauce

100 gram
Gouda

200 gram
Lamb's Lettuce
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Tip:

You can take this burger even further by adding a fried slice of bacon. And if you really want to go all out, fry up a fried egg to put on top.

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100 gram
English Bacon

Pulled Duck Burger on a Homemade Bun

Name: Irresistible Pulled Duck Burger
Prep time: 10 min
Cook time: 425 min
Total time: 605 min
Yield: 4
Cuisine: American
Ingredients: 15 gram Black Pepper; 500 gram Medium-Fine Wheat Flour; 100 gram Water; 100 gram English Bacon; 200 gram Red wine; 40 gram Sweet white wine; 2 piece Chicken Eggs; 12 gram Dried Yeast; 60 gram Honey; 40 gram Light Soy Sauce; 40 gram Sesame Seeds; 150 gram Fresh Whole Milk (3.5% Fat); 10 gram Sunflower Oil; 4 piece Yellow Onion; 100 gram Gouda; 25 gram Salt; 20 gram Unsalted Butter; 1 piece Duck with Skin (Boneless); 15 gram Granulated Sugar; 50 gram Tartar Sauce; 200 gram Lamb's Lettuce

bohynekuchyne

Prep 10 min Cook 7 h 5 min

Plus 2 h 40 min of resting (not counted in active time)

21 Ingredients

11 Steps

Hard Difficulty

What's in it?

3002 kcal

Calories

138 g

Carbohydrates

229 g

Fats

96 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Pulled duck, in my opinion, is an absolutely brilliant ingredient. I love recipes that let me work this tender meat in – whether it's pasta, gnocchi, sandwiches, or today's burgers. This recipe will ask you to make homemade burger buns. They're simply the best, and nothing store-bought comes close. Plus, you get to make them exactly the size you want.

Poultry Pork High-protein Main Course Hearty & filling To impress

Step-by-step method

At a glance

Bun dough

For this step

Shaping the balls

Flatten slightly and brush with egg

For this step

Sprinkle with seeds and bake

For this step

Roast the duck

For this step

Brush with the glaze

For this step

Pull the meat

Onions until browned

For this step

Deglaze with wine

For this step

Assembling the burger

For this step

Tip:

For this step

Pulled Duck Burger on a Homemade Bun

Ingredients — what you'll need

What's in it?

About this recipe

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