Michel Roux's Smoked Duck Burger with Girolle Mushrooms
Serve a delectable dinner for two with Michel Roux's recipe for a Smoked Duck Burger with brioche buns and sautéed girolle mushrooms. Taken from the show Roux Down the River.
Ingredients
Method
- If you’re making your own mince, roughly remove about two-thirds of the fat from each duck breast and then chop the breasts into chunks and pass through a mincer. Season the meat well and form into two balls using your hands.
- Take one ball of meat and push a scoop of cheese into the centre. Form the meat around the cheese and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese.
- Heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest.
- Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened.
- Slice your brioche buns in half- toast them if you like- then generously spread the top and bottom with Dijon mustard. Place the lettuce onto the bottom bun, top with the burger patty then pile on the cooked mushrooms. Slice the smoked duck breast as finely as you can to make rashers like bacon then lay over a few slices in each burger. Top with the bread lid and serve.
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