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Mini duck confit burgers with mushrooms, migneron de charlevoix and three-mustard maple sauce
Salted, Burgers, Duck
An irresistibly indulgent mini burger filled with tender duck confit, savoury mushrooms, and melted Migneron de Charlevoix, finished with a three-mustard maple sauce.
Lightly toast the cut sides of the brioche buns so they stay firm and do not soak up the sauce. For an even more indulgent burger, let the duck brown in the pan for a few moments before assembling, then serve immediately.
Ingredients
Recipe for 12 tapasMushrooms
Duck confit
Three-mustard maple sauce
Garnishes and assembly
- Butter
- Salt and pepper
Preparation time: 30 min
Preheat your oven at 400 °F
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Mise en place
Preheat the oven to 400°F. Peel the shallot and slice it thinly. Peel and finely chop the onion. Chop the garlic and strip the thyme leaves from the stems. Cut 12 attractive mushroom slices approximately the same size as the burger buns; reserve the stems and trimmings. Split the mini burger buns in half. Shred the duck confit, discarding the bones and excess skin. Cut the Migneron de Charlevoix into 12 neat square slices. Cut the pickles into a very fine brunoise.
-
Mushrooms
In a bowl, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Arrange the mushroom slices on a parchment-lined baking sheet.
Using a pastry brush, lightly coat the mushroom rounds with the marinade. Set aside.
-
Duck Confit
Cut the reserved mushroom stems and trimmings into small dice. Heat a drizzle of vegetable oil in a skillet. Add the onion, shallot, diced mushrooms, and garlic and sauté for a few minutes. Add the shredded duck and fresh thyme leaves. Continue cooking until the mixture is heated through and lightly crisp. Adjust the seasoning and set aside.
-
Prepare the three-mustard maple sauce
Combine all the ingredients in a bowl and stir until smooth. Set aside.
-
Assemble the tapas
Using a ring mold, place a portion of duck confit mixture on each mushroom round. Top with a slice of Migneron de Charlevoix. Bake for 2 to 3 minutes to heat the duck through and begin melting the cheese.
Meanwhile, generously spread the three-mustard maple sauce on the burger buns. Arrange 3 arugula leaves on each bottom bun.
Using a small spatula, carefully transfer each mushroom round topped with duck and Migneron de Charlevoix onto a bottom bun. Close each burger with the top bun and serve.
Lightly toast the cut sides of the brioche buns so they stay firm and do not soak up the sauce. For an even more indulgent burger, let the duck brown in the pan for a few moments before assembling, then serve immediately.
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FAMOUS FANCY TAPAS
One glass of wine or bubbles offered!
- Tajín-spiced beef tataki with mushroom duxelles, light horseradish cream and sourdough crostini
- Slow-roasted salmon bites, butternut squash purée, Honeycrisp apple brunoise, toasted pumpkin seeds and dill oil
- Mini duck confit burgers with mushrooms, Migneron de Charlevoix and three-mustard maple sauce
- Mascarpone and Swiss cheese puff pastry pinwheels with maple apple butter
- Peach puff pastry with pistachio custard |
FAMOUS FANCY TAPAS
One glass of wine or bubbles offered!
- Tajín-spiced beef tataki with mushroom duxelles, light horseradish cream and sourdough crostini
- Slow-roasted salmon bites, butternut squash purée, Honeycrisp apple brunoise, toasted pumpkin seeds and dill oil
- Mini duck confit burgers with mushrooms, Migneron de Charlevoix and three-mustard maple sauce
- Mascarpone and Swiss cheese puff pastry pinwheels with maple apple butter
- Peach puff pastry with pistachio custard |
FAMOUS FANCY TAPAS
One glass of wine or bubbles offered!
- Tajín-spiced beef tataki with mushroom duxelles, light horseradish cream and sourdough crostini
- Slow-roasted salmon bites, butternut squash purée, Honeycrisp apple brunoise, toasted pumpkin seeds and dill oil
- Mini duck confit burgers with mushrooms, Migneron de Charlevoix and three-mustard maple sauce
- Mascarpone and Swiss cheese puff pastry pinwheels with maple apple butter
- Peach puff pastry with pistachio custard |
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