Dumpling Burger with Duck, Red Cabbage, and Caramelized Apple Rings
A delicious wintertime burger featuring a dumpling bun, duck breast, spiced red cabbage, and caramelized apple rings.
Equipment
- Pan
- Skillet
Ingredients
- 1/4 stick butter
- 1 onion, diced
- 8 oz white bread
- 1/2 cup milk
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 1/4 stick butter
- 3-6 baby spinach leaves
- 6 oz duck breast skinned
- 1 slice red cabbage thick
- 3 apple rings
- bechamel sauce
- nutmeg to taste
- sugar to taste
Instructions
- Heat 1/4 stick butter in a pan over medium heat and fry the diced onions in the melted butter. Cut the white bread into small pieces and combine with the sautéed onions. Add the milk and egg to the bread mixture, season with salt and pepper, knead until combined, and shape into a dumpling ball. Heat some water in a skillet over medium heat, place the dumpling ball in the center, add 1/4 stick butter to the water, cover with a lid, and let simmer for 15 minutes. Remove the lid and let simmer for another 5 minutes until the water has evaporated. Pour any remaining butter over the steamed dumpling ball. Let cool and then cut in half horizontally for 2 burger bun halves.
- Remove the skin from the duck breast, cut several incisions in the skinned side, season with salt, and roast skinned-side down in a cold skillet over medium heat. Flip the duck breast over and once the other side is nearly finished cooking, add the red cabbage slice and apple rings to the skillet. Season the red cabbage slice with nutmeg and the apple rings with sugar and fry briefly on both sides.
- Assemble the dumpling burger bun with the baby spinach leaves, sliced duck breast, red cabbage, apple rings, and bechamel sauce.