Duckburgers
easy
40 mins
40 mins
Ingredients
- 500 g Duck Breast
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 big orange
- 1 (approx. 300 g) Gap Red Cabbage
- 1 Onion
- 4 TABLESPOONS Fruit vinegar
- 75 ml Vegetable broth (instant)
- 1-2 TEASPOONS Sugar
- 8 TABLESPOONS mayonnaise
- several sheets Lollo Rosso salad
- 8 Super-Burger (1 package = 300 g/ 6 pieces)
- 7-10 Tbsp Flour and paprika
Directions
- 1
Wash the duck breast and pat dry. Heat 1 tablespoon of oil. Sauté the duck breast in it over a high heat for about 5 minutes. Season with salt and pepper. Fry for 15-20 minutes at medium heat until done. Peel the orange so that the white skin is completely removed.
- 2
Remove the fillets from the parting skins with a sharp knife. Squeeze juice from the rest of the orange. Toss the orange fillets briefly in the frying fat. Clean and wash the red cabbage and cut into fine strips. Peel and halve the onion, also cut into strips. Heat vinegar and stock. Season with salt, pepper and sugar. While still hot, pour on the red cabbage and onion strips. Add 2 tablespoons of oil and knead thoroughly. Stir mayonnaise and 3-4 tablespoons orange juice until smooth. Season with salt and pepper. Wash the salad leaves and dab dry.
- 3
While still hot, pour on the red cabbage and onion strips. Add 2 tablespoons of oil and knead thoroughly. Stir mayonnaise and 3-4 tablespoons orange juice until smooth. Season with salt and pepper. Wash the salad leaves and dab dry. Cut duck breast into fine slices, drain red cabbage. Cover the lower halves of the rolls with prepared ingredients and sprinkle with mayonnaise. Dust the lid with flour or paprika using a stencil (face) and place it on top
Nutrition Facts
390 kcal
30 g
23 g
16 g
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