French Burger with Duck Meat

For the French burger with duck meat, first prepare the buns. To do this, thoroughly mix the two types of flour, salt and sugar.

Dissolve the yeast in the water, add to the flour mixture and knead with your hands until you get a sticky dough. Then knead in the finely chopped figs and walnuts.

Form the dough into 8 small balls and place on a baking sheet lined with parchment paper. Coat the balls briefly with wet hands, cut a slit in them with a sharp knife.

Place in a cold oven at 200° convection for 35 minutes. Place a tray or a bowl with 800 ml of water at the bottom of the oven. Remove the finished rolls from the oven and let them cool on the tray.

Prepare a vinaigrette of 1 tsp mustard, 2 tbsp vinegar, 3 tbsp olive oil, salt and pepper. For the burgers, slice the onions, sauté in a pan with butter and brown. Set aside.

To reduce the fat content, trim away about half of the fat adhering to the back of the brisket. Put the meat through a meat grinder.

Knead the crushed garlic clove, spice mixture, salt and pepper into the meat. In a hot skillet without fat, fry small, flattened portions for 3-5 minutes on each side.

Cut the rolls in half and spread mustard on both halves. Then successively add onion, lettuce, tomato slices, some vinaigrette, minced steak and again tomato, lettuce and onion au

Preparation Tip:

Vary the French burger to a "cheeseburger" with a piece of Roquefort.

Related Recipes:

Homemade Pita FlatbreadPrepare a yeast dough for the homemade pita pancakes: To do this, sift the flour into a bowl, crumble in the... Spleen Sausage BurgerFor the spleen sausage burger, first coat the spleen sausage slice in flour, then in beaten egg (seasoned with... Burger From Onion RoastCut the beef into very fine strips and marinate with tomato ketchup, cayenne, soy sauce, pepper, garlic, salt... Nutella Cake with Vanilla SaucePrepare a dampfl for the Nutellabuchteln with vanilla sauce. Mix the yeast with the lukewarm milk, butter and... Duck ConfitConfit is a downright venerable method of preserving meat, from a time long before modern refrigeration... Stone Bread Pancake Withabout 1/2 liter of lukewarm water fat for for the tray flour for for dusting. Put the mixed flour in a wide... Meat Chard Strudel*Fry onions and garlic until light brown. Add the meat and fry. Mix well paprika, eggs, meat, salt and pepper... Strudel Dough – After Vincent Klink(*) The dough is enough for 2-3 strudels) Beat flour, 1 tbsp oil, water and salt until smooth. Form the dough... Cauliflower Bread – Stuffed ParathaMix flour and salt in a baking bowl, fat to the flour form. Rub everything well. Add the water quickly until... Beet a La Tzatziki with Chickpea BurgerCrush garlic with salt in mortar. Grind with beet in a cutter. Mix with the remaining ingredients, season and...