The “Andrew McLeod” curried duck burger
- 1 green chilli, thinly sliced
- 2 duck breasts
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- 1 curry leaf sprig
- 1 green chilli, thinly sliced
- ½ onion, finely chopped
- 1 tbsp garlic and ginger paste
- 2 tsp curry powder
- 1 tsp freshly ground black pepper
- Salt, to season
- 4 burger buns, toasted and buttered
- Date and tamarind chutney, to serve
- 2 tbsp mayonnaise mixed with 2 tbsp sour cream
- Butter lettuce, sliced red onion, thinly sliced green mango, to serve
- Place the duck breasts skin-side down in a cold, dry frying pan. Place on the heat and cook for about 10 minutes, undisturbed, until a digital thermometer registers an internal temperature of 56°C (for medium-rare). Flip and cook for a few minutes further, meat-side down, then remove to a plate and allow to rest.
- While the duck cooks, pour off 2 tbsp rendered duck fat from the pan (or use vegetable oil) to a small saucepan. Place over medium heat and add the mustard seeds, fennel seeds and curry leaves, followed by the chilli, onion, garlic and ginger paste. Fry for 3 minutes. Stir through the curry powder and black pepper and cook for a further 5 minutes with a few teaspoons of water if needed, until the gravy is quite dry. Cut the rested duck breast into 2 cm chunks and add to the spice paste, seasoning with salt to taste, then remove from the heat and allow to cool lightly.
- Spread the burger buns with chutney, followed by the mayonnaise and sour cream mixture. Top with lettuce, the spiced duck, red onion and green mango. Top with the burger bun lid and serve.
- ½ onion, finely chopped - 1 tbsp garlic and ginger paste - 1 tsp freshly ground black pepper
To serve
- 4 burger buns, toasted and buttered
- Date and tamarind chutney, to serve - 2 tbsp mayonnaise mixed with 2 tbsp sour cream
- Butter lettuce, sliced red onion, thinly sliced green mango, to serve - Place the duck breasts skin-side down in a cold, dry frying pan.
Place on the heat and cook for about 10 minutes, undisturbed, until a digital thermometer registers an internal temperature of 56°C (for medium-rare). Flip and cook for a few minutes further, meat-side down, then remove to a plate and allow to rest. - While the duck cooks, pour off 2 tbsp rendered duck fat from the pan (or use vegetable oil) to a small saucepan.
Place over medium heat and add the mustard seeds, fennel seeds and curry leaves, followed by the chilli, onion, garlic and ginger paste. Stir through the curry powder and black pepper and cook for a further 5 minutes with a few teaspoons of water if needed, until the gravy is quite dry.
Cut the rested duck breast into 2 cm chunks and add to the spice paste, seasoning with salt to taste, then remove from the heat and allow to cool lightly. - Spread the burger buns with chutney, followed by the mayonnaise and sour cream mixture. Top with lettuce, the spiced duck, red onion and green mango.
Top with the burger bun lid and serve. Want more from The Cook Up?
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
