Pulled Duck Burger on a Homemade Bun
·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.
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.
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.
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.
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.
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.
Pull the meat
Pull the roasted duck meat apart into shreds. Let the buns cool, then slice them in half.
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.
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.
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.
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.
