Pulled Duck Burger

METHOD FOR HOMEMADE BURGER BUNS

• 1
  First, prepare the leaven by mixing lukewarm milk, sugar, and yeast. In a second bowl, sift the flour, add the egg, egg yolks, salt, and oil. Once the leaven has risen, pour it into the bowl with the sifted flour.
• 2
  Knead the dough until it is beautifully unified and smooth. Transfer the kneaded dough to a clean bowl and let it rise.
• 3
  After rising, transfer the dough to a floured surface and divide it into 10 equal parts. Form into buns so that the tops are as smooth as possible (to prevent cracking).
• 4
  Transfer the buns to a baking sheet lined with parchment paper, brush with egg, and sprinkle with toppings of your choice, e.g., sesame seeds, caraway seeds, salt... Bake in a preheated oven at 200 °C (approx. 15-20 minutes).

METHOD FOR PULLED DUCK

• 1
  Season the cleaned duck with salt, pepper, and caraway seeds, then place it along with peeled garlic in a lidded roasting pan. Bake in a preheated oven at 180-190 °C for approximately 3.5 hours, covered. Then remove the lid and continue baking until crispy. The meat should be easy to pull apart after baking.

METHOD FOR CARAMELIZED ONIONS

• 1
  Slice the onions into strips, sauté them in oil, and add rosemary. Sauté for about 10 minutes, then add sugar. The sugar will caramelize the onions.
• 2
  Add balsamic vinegar and let it evaporate. Finally, remove the rosemary and let cool.

METHOD FOR PARMESAN CRISPS

• 1
  For the Parmesan crisps, you will only need grated Parmesan, which you spread onto a baking sheet lined with parchment paper in 10 piles and bake in a preheated oven at 200 °C for about 3-5 minutes. Once melted, remove from the oven and let cool. It's good to make the cheese piles with larger gaps, as the cheese will spread.

METHOD FOR HOMEMADE MAYONNAISE

• 1
  All ingredients must be at room temperature, otherwise, they might curdle. Mix the egg yolks with lemon juice, season with salt and pepper, and whisk. Gradually add oil while whisking. It's best to add it drop by drop and thoroughly incorporate it each time; once the mixture thickens, you can add oil in larger quantities. After all the oil is incorporated, the mayonnaise is ready.

METHOD FOR FINISHING THE BURGER

• 1
  Cut the bun in half, spread mayonnaise on both the bottom and top parts. On the bottom part, place gorgonzola, then pulled duck, arugula, caramelized onions, Parmesan crisp, and cover with the other half of the bun.