Duck Burgers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- ¼ stalk Leeks
- ¼ Cucumber
- 400 grams duck legs (with skin)
- 1 egg
- salt
- freshly ground peppers
- 4 Tbsps Hoisin sauce
- 2 Tbsps breadcrumbs (plus more, as needed)
- 4 Tbsps Vegetable fat
- 6 Tbsps Ketchup
- 4 kaiser rolls
- 1 Tbsp Sesame seeds
Preparation steps
Rinse the leeks and cut into thin strips. Peel the cucumber, remove the seeds and also cut into strips. Mix the leeks and cucumber.
Preheat the oven to 160°C (approximately 320°F).
Rinse the duck breast, pat dry and cut the skin with a sharp knife into a strip and set aside. Cut the duck breast into chunks and put through a meat grinder. Knead the ground duck with the egg, salt, pepper, 1 tablespoon of hoisin and the breadcrumbs. The mixture should be easily malleable. With wet hands, form four burgers. Fry in hot oil on both sides, then put in the oven for 8-10 minutes until done. Fry the duck skin until crispy, then drain on paper towels. Mix the ketchup with the remaining hoisin. Cut the rolls in half.
Place the duck burgers on the roll bottoms. Put some leeks and cucumber on top. Drizzle with sauce and sprinkle with sesame seeds. Serve topped with the other roll halves.
