Duck Burgers with Brie and Apple
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Ingredients & Equipment
What we send
- 2brioche buns
- 1 roundBrie cheese
- 1Gala apple
- 4 ouncesbaby spinach
- 2 tablespoonsChampagne vinegar
- 1/4 teaspoonmustard powder
- 1/4 teaspoondried thyme
- 12 ouncesground duck
- 2 tablespoonsdried cranberries
- 2 packetsDijon mustard
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium nonstick pan with lid
- 12" large pan with lid
- aluminum foil
Slice buns open horizontally, if they arrived whole. Halve Brie horizontally. Rinse all produce. Slice off rounded sides of apple and thinly slice, discarding core. Pat spinach dry with paper towel. Peel shallot, halve, and thinly slice.
Caramelize apple and shallot
Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add apple and shallot and cook, stirring frequently, until softened, about 5 minutes. Add half of Champagne vinegar and ½ cup water; cook, stirring, until apple and shallot are saucy and liquid has mostly evaporated, 3-4 minutes more. Remove pan from heat. Season with ¼ teaspoon salt and pepper; cover pan to keep warm.
Toast buns and season duck
While apples caramelize, place buns cut-side down in a large pan over medium heat. Toast until light golden and warmed through, 3-4 minutes. Wrap in foil to keep warm until ready to serve. Meanwhile, in a medium bowl, combine mustard powder, dried thyme, ½ teaspoon salt, and pepper as desired. Add duck. Using your hands, mix well, then divide mixture into 2 equal parts.
Sear duck burgers
Place pan from buns over medium-high heat with 2 teaspoons olive oil. When oil is shimmering, form duck into 2 loose balls; working gently to avoid oil splatter, add to pan, then press and flatten until about 1-inch thick. Sear until browned on bottom, 5-6 minutes. Then, flip burgers, top with sliced Brie, and cover pan; cook until cheese is melted and burgers are cooked through, 3-4 minutes more. Transfer burgers to cutting board and set aside to rest for about 5 minutes.
While burgers cook, in a large bowl (big enough for the salad), whisk together remaining Champagne vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add dried cranberries and spinach—wait to toss until ready to serve, so the salad stays crisp.
Plate duck burgers
Once rested, spread melted Brie to cover tops of burgers. Transfer bun bottoms to serving plates and spread with Dijon mustard. Top with duck burgers and some caramelized apple and shallot, then close with bun tops. Toss cranberry-spinach salad and serve alongside with any remaining caramelized apple and shallot. Dig in!