Shredded duck burgers packed with slowly cooked shredded leg meat & cherries, then topped with a quick balsamic cherry salsa.
Duck with cherries is such a classic combination and combining them in the delicious sandwich is borderline genius!
Beef Ain’t The Only Burger Game In Town!
I love a good burger and I am a little bit obsessed with going beyond beef in a burger.
Here we use sweet cherries which are the perfect complement to rich dark duck meat.
It is particularly good when you add just a bit of balsamic to cut through the sweetness.
The patty for this burger features slowly roasted duck legs that are shredded or pulled, and give this sandwich a wonderful texture.
Frequently Asked Questions.
Can the burgers be made in advance?
Yes, in fact they are better made in advance! I usually make them a day or two before I plan to eat them.
Will the duck burgers freeze well?
Yes, I usually make 6 or 8 burgers and form them and freeze. They will last well in the freezer for up to 3 months.
I usually sandwich together two patties between baking parchment and freeze in pairs. This is because I typically cook for two, but you can freeze up in numbers that suit you.
How long will the cherry salsa last?
The cherry salsa is at its best after around an hour and will continue to be great for a couple of hours. After that it starts to go downhill quite quickly.
A burger begs for a potato side if you ask me and these duck burgers are no different.
I usually opt for air fryer potato wedges, that’s because they are simple, relatively quick, and really versatile.
There are some combinations that just work in the world of food and duck with cherries is one of them and these burgers rock that combination perfectly.
- 3 Duck Legs
- 125g (~½ Cup) Cherries
- 2 Blades of Mace
- 1 Star Anise
- ½ Tsp Salt
- ½ Tsp Black Pepper
- 1 Egg
- 25g (~¼ Cup) Dried Bread Crumbs
- 2 Burger Buns
- Oil for frying
For The Cherry Salsa:
- 50g (⅓ Cup) Red Onion
- 125g (~½ Cup) Cherries
- 1 Tbsp Balsamic Vinegar
- ½ Tsp Lemon Juice
- Pinch of Salt
- Handful of Parsley
- Season the duck legs with salt and pepper all over.
- Place the duck in the pan, skin side up and throw in the cherries, mace and star anise.
- Place the pan in the oven to slowly roast for two hours at 150°C or 300°F.
- After 2 hours remove the duck form the pan and the by now confit cherries leaving the fat in the pan (this is great to save for using later).
- When the duck legs have cooled enough to comfortably handle remove the skin and finely shred with two forks and place in a bowl.
- Add the confit cherries the egg and breadcrumbs to the shredded duck and form in to two patties. Do not press to hard here, you do not want a hockey puck, gently form them into rounds.
- Allow too cool in the refrigerator for an hour or so, this will help the duck fat solidify.
- Cut the red onion into a 2-3mm dice and place in a bowl.
- Pit the cherries and cut them in half and add to the red onions.
- Mix in the balsamic vinegar, lemon juice pinch of salt and parsely and place in the fridge to get the flavours going.
- Heat a scant coating of oil in the base of a pan and when it is hot fry the burgers.
- The meat is cooked so all we need to do here is get a nice colour and heat through the duck meat, so a couple of minutes each side is fine.
- Toast the buns whilst the burgers are frying and build your burger.
Inspired by a recipe from my friend Betty at Slow the Cook Down
Amount Per Serving: Calories: 630Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 250mgSodium: 1108mgCarbohydrates: 59gFiber: 6gSugar: 23gProtein: 49g
Calorific details are provided by a third-party application and are to be used as indicative figures only.