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Festive Burger, Red Cabbage Salad with Walnuts and Cranberries

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Festive Burger, Red Cabbage Salad with Walnuts and Cranberries

The perfect festive burger, red cabbage salad with walnuts and cranberries recipe with a picture and simple step-by-step instructions.

For the pulled duck meat:

  • 3 Pc. Duck breasts approx. 300g each
  • 6 Pc. Shallots
  • 3 Pc. Garlic cloves
  • 150 ml Worcester sauce
  • 90 ml Maple syrup
  • 6 tbsp Apple Cider Vinegar
  • 150 ml Ketchup
  • 2 tbsp Harissa spice
  • Salt pepper

For the red cabbage salad:

  • 600 g Red cabbage
  • 4 tbsp Soy sauce
  • 1 bunch Parsley
  • 8 tbsp Walnuts
  • 4 tbsp Dried cranberries

For the onion relish:

  • 6 Pc. Onions
  • 3 tbsp Sugar
  • 200 ml Water
  • 1 Pc. Bay leaf
  • 1,5 pinch Salt
  • Pepper

For the brioche burger buns:

  • 100 ml Water warm
  • 2 tbsp Milk
  • 0,5 cube Yeast
  • 20 g Sugar
  • 4 g Salt
  • 40 g Soft butter
  • 250 g Flour (type 550)
  • 1 Pc. Egg
  • 2 tbsp Milk warm
  • 2 tbsp Water warm
  • Black sesame

Burger buns:

  1. First put the warm water and milk in a bowl. Mix in the sugar and crumble half of the yeast cube into it. The whole thing is now left to stand for 5 minutes.
  2. Then add the remaining ingredients of the dough: flour, salt, an egg and the softened butter and knead everything into a smooth dough. The dough is now covered in a warm place and left to rise for about 1 hour.
  3. After this hour, shape the buns from the dough. You take about 80 grams of dough per bun. The amount of dough is enough for about 6 burgers. The dough is rolled into an even, round ball in the palms of the hands and then pressed onto a baking sheet lined with baking paper to form a flat disc with a diameter of approx. 8-9 cm. You should make a little effort when shaping the flat slices, because the more evenly you shape the dough slices, the better the finished bun will be. The dough pieces now have to rise for another hour, which is particularly important because otherwise you won’t get any fluffy buns.
  4. In the meantime, whisk an egg with 2 tablespoons of water and 2 tablespoons of milk. After the buns have gone an hour, the whisked egg is brushed over them. This ensures a nice shine later. It is important that the milk-water mixture is not too cold, otherwise the bun will collapse.
  5. Optionally, the buns can now be sprinkled with sesame seeds. Now you put the buns in the oven preheated to 200 degrees (top / bottom heat) and let them bake for about 16-20 minutes until the surface is golden brown.

Onion Relish:

  1. Now for the onion relish, cut the onions into thin slices and place in a pan with 1 tablespoon of oil. Sprinkle onions with sugar and caramelize. Add 1 bay leaf, salt and pepper with 200 ml of water and reduce until the liquid has boiled down. Then set aside.

Pulled duck meat:

  1. Preheat the oven for the duck breasts to 150 degrees (convection).
  2. Wash duck breasts, pat dry and scratch the skin in a diamond shape. Fry the duck breasts skin side first in a pan without fat for about 5 minutes until crispy. Then turn and fry for about 3 minutes.
  3. Set aside the duck fat, place the meat on a tray and cook in the oven for about 25 minutes.
  4. In the meantime, peel the shallots and garlic and cut into thin slices. Heat 1 tbsp duck fat in a saucepan. Sweat shallots and garlic in it and deglaze with Worcester, maple syrup and vinegar. Stir in ketchup and bring to the boil. Season with harissa, salt and pepper.

Red cabbage salad:

  1. For the salad, cut red cabbage into fine strips, mix with the soy sauce and massage for about 2 minutes. Season with salt and a pinch of sugar.
  2. Wash the parsley, shake it dry and chop it into fine strips. Roughly chop walnuts and cranberries. Mix the parsley, nuts and cranberries with the red cabbage and let it steep for about 15 minutes.
  3. Mix the cream cheese with the chopped herbs, salt and pepper.

Serving:

  1. Cut the burger buns. Tear up the skin of the meat and mix it with the sauce. Brush the halves of the burger with cream cheese. Cover the lower half with red cabbage. Spread the torn duck on top and close with the burger lid.
Dinner
European
festive burger, red cabbage salad with walnuts and cranberries

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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