Duck burger with citrus mayonnaise

Name: Duck burger with citrus mayonnaise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Duck breast 1 lb; Gorgonzola cheese spicy 7 oz; Piccadilly tomatoes 1 &frac18; cup; Mixed salad to taste; Extra virgin olive oil 0.7 tbsp; Fine salt 1 pinch; Black pepper 1 pinch; Hamburger muffins 4; Red onions 6 oz; Brown sugar &frac18; cup; Water ¾ cup; Extra virgin olive oil 1 tbsp; Egg yolks 2; Fine salt 1 pinch; Black pepper 1 pinch; Apple cider vinegar 0.3 tbsp; Mandarin orange juice 1 ½ tbsp; Sunflower seed oil 0.7 cup; Orange peel grated 1; Tabasco® to taste; Potatoes 0.7 lb; Peanut seed oil for frying to taste; Fine salt 1 pinch

it de fr es br

1419

Calories per serving

Energy Kcal 1419
Carbohydrates g 64.6
of which sugars g 17.3
Protein g 43.3
Fats g 109.7
of which saturated fat g 21.11
Fiber g 5.9
Cholesterol mg 299
Sodium mg 1336

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Alright, if you're looking to really shake up your burger game, the duck burger is where it’s at. Seriously. This dish isn’t your everyday choice—it’s a fantastic option that kinda changes how you think about the classic burger. Really, it does. This duck burger recipe is a notch above the rest by using super tender duck breast. It's rich, maybe a bit wild, offering a refreshing change from beef or chicken.

Inspired by that charming bistro vibe you’d find in Paris or New England, it mixes French culinary tradition with some Asian flair. And the sauce? The citrus mayonnaise is more of a citrus mayo recipe—way more than just your average spread. It’s bright, a bit tangy, and perfectly nails that duck and orange combo French kitchens are famous for.

Now, imagine spicy gorgonzola cheese with sweet, caramelized red onions. What a stack! It’s rich and playful, turning this into a gourmet burger experience. And not just any fast-food stuff. The duck patty gets grilled to golden perfection. Juicy inside, crispy outside—can’t go wrong.

The homemade citrus aioli acts like a bridge, tying all these bold tastes together, each bite with a zesty kick. I mean, it’s fascinating. One moment you’re picturing a fancy dinner in Paris; the next, it’s a road trip along the East Coast.

With the duck burger, gorgonzola, and sweet onions, every bite is like a fresh surprise. It’s a duck burger recipe that turns dinner into something really really special—especially if you're adventurous and love trying new things. For real, get ready for a burger with style and moist, juicy flavor. It’s a true celebration of taste and imagination. This combo’s sure to impress and make any meal feel like a big occasion. And look, it's pretty simple.

INGREDIENTS

1419

Calories per serving

Ingredients for 4 burgers: Duck breast 1 lb (450 g); Gorgonzola cheese 7 oz (200 g) - spicy; Piccadilly tomatoes 1 ⅛ cup (200 g); Mixed salad to taste; Extra virgin olive oil 0.7 tbsp (10 g); Fine salt 1 pinch; Black pepper 1 pinch; Hamburger muffins 4

For the caramelized onions: Red onions 6 oz (170 g); Brown sugar ⅛ cup (30 g); Water ¾ cup (170 g); Extra virgin olive oil 1 tbsp (15 g)

For the citrus mayonnaise: Egg yolks 2; Fine salt 1 pinch; Black pepper 1 pinch; Apple cider vinegar 0.3 tbsp (5 g); Mandarin orange juice 1 ½ tbsp (20 g); Sunflower seed oil 0.7 cup (150 g); Orange peel 1 - grated; Tabasco® to taste

For the chips: Potatoes 0.7 lb (300 g); Peanut seed oil to taste - for frying; Fine salt 1 pinch

Preparation

How to prepare Duck burger with citrus mayonnaise

To prepare the duck burgers with citrus mayonnaise, start by removing the skin and visible fat from the duck breast 1. Then cut the meat into strips 2 and then into cubes to make it easier to chop with a knife 3.

From the minced meat obtained, make 4 burgers of equal size 4, place them in a baking dish, cover with plastic wrap, and transfer to the fridge to firm up for at least half an hour 5. In the meantime, focus on the onions: slice them thinly and place them in a large pan where you've heated a little oil 6.

Add the brown sugar and water 7 and cook the onions for about 10 minutes, stirring often: they will be ready when they are well wilted and the water has completely evaporated 8. Now, prepare the citrus mayonnaise: place the egg yolks with a pinch of salt and pepper in the mixer bowl 9,

squeeze the tangerine 10 and add its (strained) juice to the bowl 11. Also add the apple cider vinegar 12

and, while starting to blend, slowly add the sunflower oil 13. Finish your mayonnaise with the grated orange zest 14 and a few drops of Tabasco 15.

Prepare the chips: wash and dry the potatoes, and slice them into 1/25 inch rounds using a mandoline 16. Fry the chips in abundant oil preheated to 338°F (you can use a kitchen thermometer to measure the exact temperature) 17, drain them, lightly salt them, and let them dry on a sheet of paper towel 18.

Take your burgers out of the fridge, brush them with a tiny bit of oil 19, and place them on the hot grill 20. After 2 minutes, turn them to the other side, season with salt and pepper 21, and grill for another 2 minutes (the meat should remain pink inside).

Cut the spicy blue cheese into slices 22, and distribute it over the burgers, which you place on a baking sheet 23: put everything in a preheated oven at 482°F with the grill function for 3 minutes. Cut the buns in half and also grill them for 1-2 minutes with the cut sides up. Then spread mayonnaise on the bottom half 24

and continue assembling the buns by adding the caramelized onions 25. Slice the tomatoes 26 and place them on top of the onions 27.

Complete with the burgers with blue cheese 28, a bit of mixed greens, and close the buns 29. Serve them hot, accompanied by the chips 30.

Storage

The duck burgers with citrus mayonnaise and chips should be consumed immediately after preparation. The raw burgers can be stored in the fridge for up to 1 day, or they can be frozen for up to 1 month. The citrus mayonnaise can be stored covered in the fridge for 1-2 days.

Tip

If you prefer the taste of raw onions, we recommend slicing them thinly and soaking them in water and vinegar for at least an hour before use to make them more digestible! If you can't find apple cider vinegar, you can use a good apple vinegar instead.

For the translation of some texts, artificial intelligence tools may have been used.