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2 x Luv-a-Duck, Fresh Duck Breasts, skin removed
2 slices white bread, diced
1 small onion, diced
½ cup parsley, chopped
½ tsp fresh ginger, grated
1 x pinch salt
1 x pinch epper
1 x pinch chilli flakes
1 egg
1 tbsp oil
To Serve
10 mini brioche burger/slider rolls, warm
3 tbsp Hoi Sin sauce
1 cup kale coleslaw
50g pickled ginger
½ Roasted red capsicum, cut into 10 pieces
Japanese mayonnaise to garnish
This Burger is also delicious made into 4 large burgers. Mini Burgers maybe made well ahead of time, placed on a tray covered with baking paper, covered with cling wrap and frozen. Once frozen remove from tray and store in an airtight plastic container until required.
Duck skin is delicious baked between two trays 200°C for 25 - 30 minutes until golden and crispy and served as a snack or garnish with Duck burgers