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Duck Burgers with Red Cabbage Salad & Blue Cheese dressing

Duck Burgers with Red Cabbage Salad & Blue Cheese dressing

Duck, duck, cheese – our recipe for Duck burger with red cabbage salad and blue dressing will get you riled up like a child at Christmas. The big Asian flavours from the duck and coriander will be beautifully matched by the intensity of the blue cheese, crunch of the cabbage and acidity from the oranges. It’s a wonderful life.

1 hr 5 min 4 persons
Citrusy Vegetable

ingredients

Chili marinade

  • ½ cup white wine vinegar
  • 3.0 ounces sugar
  • 2 large, finely chopped garlic cloves
  • 1 finely chopped red chilli
  • 4 duck drumsticks
  • 2 tsp coarse salt

Blue cheese dressing

  • ¾ cup sour cream 30%
  • 1¾ ounces Castello® Double Crème Blue
  • 2 tsp finely chopped orange zest
  • ½ tsp coarse salt
  • freshly ground pepper

Red cabbage salad

  • 2 oranges
  • 7 ounces finely cut red cabbages
  • 1.1 ounces roughly chopped dried cranberries
  • ¾ cup fresh cilantro leaves
  • 2 tbsp freshly squeezed orange juice
  • 4 large hamburger buns

preparation

1. For the Chili marinade: Bring the vinegar, sugar, garlic and chili to a boil in a heavy-bottomed saucepan. Cook over high heat, stirring constantly, for approx. 2 min. Set the marinade aside.

2. Rub the duck legs with salt and place 2 of them, skin side down, in a large, heavy-bottomed saucepan (ovenproof). Turn up the heat and cook the legs, in their own fat, for about 6 min. over medium heat – turn them over and continue cooking, still over medium heat, for about 3 min. – remove the duck from the pan.

3. Repeat the procedure with the last 2 duck legs. Return the first 2 duck legs to the saucepan and pour the chili marinade over all 4 duck legs. Cover and finish cooking the duck in the middle of the oven for approx. 2 hours at 330°F (conventional oven).

4. For the Blue cheese dressing: Lightly whip the sour cream and the Double Crème Blue cheese for about 1 min. Add the orange zest, salt and pepper and season to taste.

5. For the Red cabbage salad: Remove the peel and membranes from the oranges – follow the shape of the fruit. Cut along the membranes between the orange fillets to remove the orange flesh – save the juice. Combine the orange fillets, orange juice, red cabbage, cranberries and cilantro.

6. Warm the burger buns and slice them open. Pull the meat from the warm duck legs and combine with 4 tbsp of the chili marinade from the saucepan. Spread blue cheese dressing on the top and bottom of the burger buns and layer them with meat and red cabbage salad. Serve immediately.

Tips & tricks

Also a nice alternative for a luncheon during the holiday season and a good way to use leftovers. For a faster, but also very tasty version, you can use canned confit de canard.