Boeuf Wellington
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Burger de canard et Saint Nectaire
Food lovers, don't wait any longer to try it!
Find the recipe for duck confit by clicking here.
Burger of duck and Saint Nectaire
Ingrédients
- For 4 persons :
- 4 burger buns
- 2 duck legs, confit*.
- 200 grams of saint nectaire
- 200 grams of double cream
- 10 grams of grated cheese
- 2 tomatoes
- Mustard
- Salad
Présentation
- 1Remove the fat from your duck legs.
- 2Using a fork, shred your duck legs, removing the fat.
- 3Rinse and slice your two tomatoes.
- 4In a saucepan, gently melt the Saint Nectaire with the double cream and the grated cheese.
- 5Reheat your burger buns for 5 minutes in the oven at 110°C.
- 6Once hot, top your burgers with mustard and add: lettuce, tomato, duck shreds and your Saint Nectaire sauce.
To accompany your burger, you can opt for a Château Vieux Moulin Cru Bourgeois AOP Listrac-Médoc 2015. This wine, marked by spices and black fruits, will go perfectly with the powerful duck. The sauce will add smoothness to this dish and the wine will enhance this combination. Don't wait any longer to try it!
