Chicken burger and duck confit, creamy dijon mustard, gruyere cheese and baby spinach salad
Mains, Poultry, Duck, Burgers
Chicken burger and shredded duck confit with melted Gruyere, creamy dijon mustard and marinated red onions served with a salad of baby spinach.
IngredientsRecipe for 4 persons
For the burger
For the marinated oignons
- Salt and pepper
Preparation time: 30 min
Preheat your Four at 425 °F
- General preparation
Shred the duck leg. Chop the thyme. Chop the red onion.
- Pickled oignon preparation
In a small saucepan, pour the red vinegar, add sugar and bring to a boil. Post-it red onion and let stand at room temperature for 15 to 20 minutes.
- Preparation of the burger
Season the chicken thighs with salt and pepper. In nonstick skillet, drizzle with canola oil and fry over high heat 2 minutes on each side. Place chicken thighs on a baking sheet and bake for 10 minutes. Remove the duck meat in a bowl. Add the chopped fresh thyme. Place the mixture on the duck thighs and cover with a slice of Swiss cheese. Finish cooking in oven for 3-4 minutes.
- Bread preparation
Cut buns in half and then brush them with olive oil. Toast in the oven for until golden.
- Make your burger
On the bread spread the creamy dijon mustard. Add chicken thighs topped with duck, a bit of pickled onion and a few spinach leaves then hold up the burger with a bamboo stick.
- To serve
Season the baby spinach leaves with the balsamic vinegar and the olive oil. Serve your burger with this salad.
You can find a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.