Ducklings and Duck Burgers

ducks.jpg

The five little ducklings are now big enough to roam free and swim in the big pond. So to fit in with the theme of ducks I made duck burgers for dinner last night. This recipe was totally inspired by two free-range duck producers on instagram @femmedelafowl and @vueduvolcanfarm who make a prune, walnut and duck sausage.

I made mine into burgers as it was easier. I just guessed at amounts because I live dangerously:

ingredients

Duck, prune and walnut burger: minced duck breast, handful of walnuts finely chopped, small handful of prunes chopped, 1 onion finely chopped, 2 cloves of garlic, seasoning, 1 small egg, couple of sprigs of rosemary, leaves pulled off and finely chopped, and a large handful of breadcrumbs.

Fy the onion and garlic in a little olive oil. add all the ingredients together and squish well with your hands. Form into patties, chill and then fry in olive oil.

walnuts.jpg

I made a coleslaw to have with them (we have a lot of cabbages but that is another story) and we had them plain in brioche buns with some home-made cucumber pickles and mayo. They tasted better than they look – I was going to make it all look nice, but I was, as usual, exhausted.

dinner

They were very good so I will be hatching out more ducklings next year.

As it is the weekend here is a little video of the ducklings when they were still yellow and were hanging out in the front garden.

N.B. possible food truck option ??

4 responses to “Ducklings and Duck Burgers

  1. Prunes and walnuts in a duck burger!! Hubba hubba, what a unique combination!
    What was the flavor profile? Sweet and savory?
    I think this is a brilliant use of duck, nice change from the regular ol’ seared duck breast and duck confit 😀

    • It was seriously delicious – the walnuts gave a little bit of bite and the prunes a hint of sweetness. I actually really liked the texture with the walnuts in it. I might toast them next time – I was basically a bit lazy with it all this time round. However, this is definitely going to be something I make again and again. I have to say, I never seem to get seared duck breast right so that is why I went with burgers and of course James thinks burgers are the best – my favourite is still duck confit though 🙂 all the silky unctuousness !

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