Quick Duck Sauce

Duck Confit Sous Vide

• We typically make large portions of duck confit, vacuum-packing them two per bag. Those we don't eat go in the freezer. We usually take them out of the freezer in the morning and reheat them in our sous vide/water bath for about 30 minutes at 75 degrees Celsius (167 degrees Fahrenheit). Then we give them a crispy skin, either with a blowtorch or in the pan. This was also the way our duck confit was made here. The skin was removed, and the meat was shredded.  We used the meat from one duck leg per burger.  

Sous Vide Red Cabbage

• The red cabbage is made according to this recipe.  We use about 2 tbsp. per burger.  

Pork Cracklings

• The pork cracklings we used for this recipe came from this recipe. The dish is quite soft, so it's important to get the snap of the cracklings into the dish.  

Burger Buns

• The burger buns we used here come from this recipe. The buns should just be cut in half and lightly toasted on the inside. This prevents the burger from becoming too greasy/wet.  

Serving 

• The burger has everything I believe belongs to Christmas, but there's no doubt it has something of a roast pork sandwich/beef sandwich over it.  Spread a little duck sauce on the inside of the buns and place red cabbage on the bottom bun. Then place the shredded duck leg on top and finally add a bit of pork cracklings. Put the top bun on and pour sauce over it. Enjoy your meal. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/qqJ9m9b0FUo.jpg?itok=l4RpsZRH","video_url":"https://www.youtube.com/watch?v=qqJ9m9b0FUo","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}