Red Curry duck burger with lime and chilli mayonnaise
Red curry with duck is a one of my favourite Thai dishes and I thought this burger might be an interesting way of combining the two. I use duck legs for this recipe as they tend not to dry out as much as the breast meat and keep the fat in for more flavour.
2 duck legs meat removed and minced with fat on
20g red curry paste
5ml fish sauce
5ml soy sauce
15g coriander leaves finely chopped
Fry off the curry paste and allow to cool
In a bowl mix the duck meat, coriander, soy and fish sauce together with the curry paste
Place in the fridge for a couple of hours for the flavours to come together
Form into burger patties and allow to sit in the fridge for 3 hours to firm up
Cook for 4 minutes each side on a medium heat
Serve with a lime and chilli mayonnaise
1 teaspoon coriander seeds
¼ tsp black peppercorns
3 cardamom pods crushed and seeds removed
10g coriander roots or stalks if you cannot get the root, finely chopped
1 shallot finely chopped
1 heaped teaspoon finely grated ginger
1 clove garlic grated
2 stalks lemongrass grated
5 dried lime leaves or fresh if you can get them
1 teaspoon shrimp paste
2 red chillies or more if you like heat
2g sea salt
Take all the ingredients and place in a mortar and pestle and break down until it forms a paste.
You can also use a food processor, but the mortar and pestle gives better results flavour wise.
Lime and chilli mayonnaise
1 whole egg (room temp) for staff blender method or if making by hand use 1 egg yolk
110ml neutral oil such as sunflower oil (or sometimes I will use half sunflower and half olive oil or rapeseed oil)
5ml Dijon mustard
5ml white wine vinegar
110ml neutral oil such as sunflower oil (or sometimes I will use half sunflower and half olive oil or rapeseed oil)
5ml Dijon mustard
5ml white wine vinegar
5ml lime juice
10ml red chilli sauce
salt and pepper
salt and pepper
To make by hand
Place the egg yolk, vinegar and Dijon into a bowl
You need to start whisking very quickly while you start to add the oil very slowly until the mixture starts to thicken
Season with salt and pepper and the lime juice
Place the egg yolk, vinegar and Dijon into a bowl
You need to start whisking very quickly while you start to add the oil very slowly until the mixture starts to thicken
Season with salt and pepper and the lime juice
Stir through the chilli sauce at the end
To make with hand blender
Place all the ingredients as listed above (except the salt, pepper and chilli sauce) in a tall jug or beaker and allow to stand for 20 minutes
Ensure the jug or beaker is just larger than the hand blender head
Place the blender right at the bottom of the mixture and start to blend, once the mixture starts to thicken, you can then start to move the hand blender to ensure it is well mixed
Season with salt and pepper and stir through the chilli sauce
Food processor
Place the egg yolk, vinegar and Dijon into the smallest bowl your food processor has, start the machine and add the oil very slowly until it starts to thicken
Season with salt and pepper and the lime juice
Place all the ingredients as listed above (except the salt, pepper and chilli sauce) in a tall jug or beaker and allow to stand for 20 minutes
Ensure the jug or beaker is just larger than the hand blender head
Place the blender right at the bottom of the mixture and start to blend, once the mixture starts to thicken, you can then start to move the hand blender to ensure it is well mixed
Season with salt and pepper and stir through the chilli sauce
Food processor
Place the egg yolk, vinegar and Dijon into the smallest bowl your food processor has, start the machine and add the oil very slowly until it starts to thicken
Season with salt and pepper and the lime juice
Stir through the chilli sauce at the end
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