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🍽️ Tender Duck Pulled Meat Burgers with Mango

685 kcal · 165 min · 4 servings

Ingredients

• 2 large duck breasts (tendons and silverskin removed)
• 4 tsp five-spice powder
• 2 tsp cane sugar
• 1 pinch(es) sea salt
• 5 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 3 tbsp teriyaki sauce
• 20 g ginger (freshly grated)
• 1 chili pepper(s) (chopped, depending on heat)
• 150 ml poultry broth
• 3 tbsp sesame seeds (white)
• 3 tbsp butter
• 4 tbsp teriyaki sauce
• 4 rye rolls (e.g. from Coppenrath & Wiese)
• 5 tbsp mayonnaise
• some wasabi paste (to taste)
• some salad
• some sprouts
• 0.5 mango(es) (cut into cubes)

Instructions

1. 1. Mix the spices with the sugar and the salt in a small bowl.
2. 2. Rub the duck breast thoroughly with this spice mixture.
3. 3. Either continue processing the meat immediately or cover it and place it in the refrigerator for 2 to 4 hours.
4. 4. Preheat the oven to 140 degrees Celsius.
5. 5. Place the duck breasts in an oven-safe pan or casserole dish.
6. 6. Sear the breasts first on the skin side until golden brown.
7. 7. Then sear them on the other side until golden brown as well.
8. 8. Pour off the rendered fat from the pan.
9. 9. Deglaze the meat with the rice wine vinegar.
10. 10. Let the vinegar liquid reduce briefly until it has evaporated.
11. 11. Add the soy sauce, the teriyaki sauce, the grated ginger, the chili, and the broth.
12. 12. Cover the pan or casserole dish with a lid.
13. 13. Place the vessel in the preheated oven.
14. 14. Braise the duck breasts for 1.5 to 2 hours at 140 degrees Celsius.
15. 15. Remove the breasts from the oven and separate the skin from the meat.
16. 16. Shred the warm meat into fine fibers using two forks.
17. 17. Mix the shredded meat thoroughly with the cooking liquid in the pan.
18. 18. Taste the sauce and stir in some cane sugar if it tastes too sour.
19. 19. Toast the sesame seeds in a dry pan until fragrant.
20. 20. Add the butter and the teriyaki sauce to the pan with the sesame seeds.
21. 21. Whisk the ingredients together to form a smooth sauce.
22. 22. Slice the buns and dip the cut sides briefly into the butter-sesame mixture.
23. 23. Fry the soaked buns in another pan until golden brown on both sides.
24. 24. Mix the mayonnaise with the wasabi powder or paste.
25. 25. Spread the wasabi mayonnaise generously on the bottom halves of the buns.
26. 26. Top the buns with the duck meat.
27. 27. Add fresh lettuce and sprouts.
28. 28. Garnish the burgers with fresh mango pieces.
29. 29. Place the top bun halves on and serve the burgers immediately.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 52 g