Divine duck burgers with double-cream brie and cranberry dijonnaise
- Preparation : 25 minutes
- Cooking : 8 minutes
- Portions : 4 burgers
- 2 Brome Lake duck breasts
- 4 small ciabatta buns (can be toasted)
- 8 slices of double-cream brie cheese
- Vidalia onion slices
- Worcestershire sauce
- Sweet relish
- 30 ml (2 tbsp) Dijon mustard
- 90 ml (6 tbsp) mayonnaise
- 10 ml (2 tsp) dried onion flakes
- 30 ml (2 tbsp) chopped dried cranberries
- Salt and pepper
Remove the skin from the top of the duck breasts by pulling on it and using a small sharp knife to separate the skin from the meat.
Season to taste. Douse the duck breasts with the Worcestershire sauce and set aside.
Preheat the barbecue to medium-high. When hot, place the two duck breasts on the barbecue and grill for 4 minutes. Turn them over and continue cooking for 4 minutes.
Remove the duck breasts from the grill and let them sit for 5 minutes, covered loosely with a sheet of aluminum foil. Slice the meat on the diagonal and arrange slices on the ciabatta buns smeared with a generous amount of the cranberry dijonnaise.
Lay two slices of brie on top of each burger and garnish with a thin slice of onion and sweet relish. Serve immediately with chips of your choice and steamed corn on the cob.
Place all the ingredients in a small bowl and add the desired amount of seasoning. Whisk the ingredients together, then cover and keep in the refrigerator until ready to serve.
Recipe developed by Nicolas Vallée, professional chef