Hamburger with duck confit
How to make Hamburger with duck confit recipe - a well seasoned cream will replace flawless with melted cheese.
Ingredients:
4 hamburger buns
2 beautiful legs duck confit
250 g green cabbage
2 cloves of garlic
40 g onion
8 servings Cow qui rit
1 tbsp. Coffee thyme
Salt and pepper
Method:
Bring a pot of water to a boil. Chop and wash the kale. Immerse then 3 minutes in boiling water. Drain.
Heat a tablespoon of fat duck confit in a pan and fry cabbage. Salt and pepper. Then flavor with chopped garlic and thyme and keep it warm 5 minutes
Remove the fat and skin around the duck legs. Shred the meat and let it return a few moments to add fat burner saris.
Preheat oven to 180 C (th.6.). Separate buns in half and spread them Cow-who-laughs. Garnish with the chopped onion funds, spread over collard greens and duck confit. Cover with the caps, place the burgers on the grill of the oven covered with foil and bake for 10 minutes.
Serve with a salad leaf mustard well oak studded with a few slices of raw fennel.
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| Hamburger with duck confit |
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