Duck burger and chips recipe
 This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish. Equipment and preparation: You will need a mincer for this recipe (alternatively, ask your butcher to mince the duck meat). 2 large duck breasts2 tbsp Vacherin cheese, scooped from the middle2 banana shallots, peeled and sliced into thin strips1 tbsp butter250g/9oz girolle mushrooms, cleaned2 brioche buns 2 large duck breasts 2 tbsp Vacherin cheese, scooped from the middle 2 banana shallots, peeled and sliced into thin strips 1 tbsp butter 250g/9oz girolle mushrooms, cleaned 2 brioche buns vegetable oil, for deep frying2 King Edward potatoes, cleaned and chipped vegetable oil, for deep frying 2 King Edward potatoes, cleaned and chipped Method For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them 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 Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese.Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.)Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers.Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350FIn the meantime, 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.Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes.Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened.When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. Serve the duck burgers with the shallots and mushrooms in a brioche bun. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them 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 Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese. Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.) Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.) Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers. Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers. Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F In the meantime, 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. In the meantime, 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. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper. Serve the duck burgers with the shallots and mushrooms in a brioche bun. Serve the duck burgers with the shallots and mushrooms in a brioche bun. Recommended wines Try a red Pinot Noir from Chile: Tabali Reserva Especial Pinot Noir 2011 or Vina Leyda, Pinot Noir Reserva 2011. For an old world alternative: Domaine Brescou, Pinot Noir, 2009.