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Duck burger with red cabbage salad & Blue Cheese dressing

Duck burger 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 hrs 5 mins 4 persons
Heat Sweet

ingredients

Chilli marinade

  • 1 dl white wine vinegar
  • 85 g sugar
  • 2 large, finely chopped garlic cloves
  • 1 finely chopped red chili
  • 4 duck drumsticks
  • 2 tsp coarse salt

Blue dressing

  • 2 dl creme fraiche 30%
  • 50 g Castello® Castello® Creamy Blue
  • 2 tsp finely chopped orange zest
  • ½ tsp coarse salt
  • freshly ground pepper

Red cabbage salad

  • 2 oranges
  • 200 g finely cut red cabbage
  • 30 g roughly chopped dried cranberries
  • 2 dl fresh coriander leaves
  • 2 tbsp freshly squeezed orange juice
  • 4 large hamburger buns

preparation

1. For the Chili marinade: Bring the vinegar, sugar, garlic and chilli to a boil in a heavy-bottomed saucepan. Cook over a 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).

3. Turn up the heat and cook the legs, in their own fat, for about 6 min. over a medium heat – turn them over and continue cooking, still over a medium heat, for about 3 min. – remove the duck from the pan. Repeat the procedure with the last 2 duck legs.

4. Return the first 2 duck legs to the saucepan and pour the chilli marinade over all 4 duck legs. Cover and finish cooking the duck in the middle of the oven for approx. 2 hours at 165°C (conventional oven).

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

6. 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 coriander leaves.

7. Warm the burger buns and slice them open.

8. Pull the meat from the warm duck legs and combine with 4 tbsp of the chilli marinade from the saucepan.

9. Spread blue 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.