Cut the red cabbage into fine stripes, put into a bowl, season with coarse salt and mix well. Leave to rest for approx. 1 hour. Add the red wine and vinegar into a pot, bring ton a medium high heat to a boil and reduce to a third. Put the salted cabbage in a sieve and was with cold water, pour with the marinade and let it settle at least 1 hour.

Cut the duck breasts into stripe, grind the and form Burger patties. Preheat your grill on high heat, oil up the cast iron grid (if you use one) and grill the burgers for 1 minute on each side. Move them to an indirect zone of the grill, add the grated gruyere cheese, close the lid and cook the Burgers to your desired doneness (approx. 8-10 minutes for medium).

Finally build up your Burgers by adding some Hoisin sauce on a toasted bun, apply the pickled red cabbage and the Burger patties, top up with some orange marmalade (if desired) and some pulled confit de canard. If wished add some more Hoisin sauce.

Stay tuned, see you soon!

Duck Burger


Duck breast (1 per burger)
Red cabbage (250g)
1/4 l Red Wine
1/8 l Red Wine vinegar
70 g Salt
80 g Sugar
Hoisin Sauce
Confit the canard
Gruyere cheese
Orange marmelade
Burger Buns

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