Fatman Begins

Ingredients for 2 servings:

• 1 shallot(s)
• 3 tbsp sunflower oil
• ½ tsp peppercorns, white
• 3 sprigs tarragon
• 3 tbsp vinegar
• 250 ml white wine
• 120 g butter
• 1 handful of dandelion or frisee leaves
• 250 g duck breast
• 1 pack of squid(s), the ink of which
• 2 egg yolks (class M)
• 2 sprigs of chervil
• salt and pepper
• 2 slices of cheddar cheese
• 2 rolls (brioche)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A tongue-in-cheek burger feast for Batman fans

For the Béarnaise, cut the shallot into rings and sauté in 1 tablespoon of oil. Add the peppercorns, 1 stalk of tarragon, vinegar, and white wine, reduce to 50 ml, and let cool. Melt 100 g of butter in a saucepan over low heat. Keep warm. Remove the duck skin from the meat, chop finely, and fry in a dry pan until crispy. Drain on kitchen paper and season with salt. Reserve the rendered fat. Trim and wash the dandelion or frisee leaves. Roughly chop the duck breast and finely chop in a food processor. Place in a bowl and mix with the squid ink. Put on oven gloves and form 2 patties from the mixture. Place on a plate lined with cling film and chill. Chop the remaining tarragon and chervil. Place 2 egg yolks in a mixing bowl and pour in the reduction through a sieve. Whisk over a hot water bath until creamy. Whisk in lukewarm butter, first drop by drop, then in a thin stream. Season with chopped herbs, salt, pepper, and lemon juice. Keep warm. Heat the pan and fry the patties in the fat from the duck skin for 4-5 minutes on each side. Turn over and top with Cheddar cheese. Cut the brioche in half horizontally and bake in the preheated oven. Top the brioche bottom halves with Béarnaise, dandelion cheese or frisée, the patties, and the fried duck skin. Drizzle with Béarnaise and top with the brioche lids.