Past Recipes
Duck Burgers

Duck Burgers with Brie and Apple

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Recipe Details

Story

Chef Liz was thinking très Français when she designed this ultra-luxe duck burger, topped with melty Brie cheese, saucy apples, and shallot. The brioche buns get a spoonful of Dijon mustard before assembly, and the side cranberry-spinach salad is dressed with tangy Champagne vinaigrette.

Tags

  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 830
  • Protein 42g
  • Total Carb 69g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brioche buns
    2
    brioche buns
  • Brie cheese
    1 round
    Brie cheese
  • Gala apple
    1
    Gala apple
  • baby spinach
    4 ounces
    baby spinach
  • shallot
    1
    shallot
  • Champagne vinegar
    2 tablespoons
    Champagne vinegar
  • mustard powder
    1/4 teaspoon
    mustard powder
  • dried thyme
    1/4 teaspoon
    dried thyme
  • ground duck
    12 ounces
    ground duck
  • dried cranberries
    2 tablespoons
    dried cranberries
  • Dijon mustard
    2 packets
    Dijon mustard

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium nonstick pan with lid
  • 12" large pan with lid
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Caramelize apple and shallot

    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.

  3. Toast buns and season duck

    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.

  4. Sear duck burgers

    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.

  5. Make vinaigrette

    Make vinaigrette

    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.

  6. Plate duck burgers

    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!

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