Duck burgers with brown butter-mayonnaise

Serves 12

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Brioche sandwiches

Makes 12 small rolls

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• 65 g sugar
• 5 ml (1 t) salt
• 10g (1 bag) instant yeast
• 500 g bread flour
• 375 ml (1½ c) lukewarm milk
• 75g butter, melted
• 1 egg beaten with a pinch of salt
• 15 ml (1 tbsp) sesame seeds

1 Use an electric mixer with a dough hook.

2 Add the sugar, salt, yeast and bread flour in the bowl.

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3 Mix the milk and butter and slowly pour into the flour while the machine is running.

4 Mix for about 10 minutes or until the dough is smooth and elastic.

5 Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour to rise until double in size.

6 Knead the dough for 1 minute. Roll the dough into rolls of 40 g each. Put the bread on a baking sheet and set aside for 30 minutes.

7 Brush with egg and sprinkle with sesame seeds.

8 Bake for 15-20 minutes or until golden brown and cooked through.

Duck

Makes 12 small burgers

• 4 duck thighs and drumsticks
• 12 cloves
• 3 star aniseeds
• salt and pepper
• 330g duck fat
• 2 cinnamon sticks

1 Heat the oven to 150 ° C.

2 Place the thighs and drumsticks in a small, deep roasting pan.

3 Cut notches in the skin wit ha sharp knife and insert the cloves and star anise in the notches.

4 Season with salt and pepper. Spread the duck fat on top and add the cinnamon sticks. Bake for 1½ hours or until tender and golden brown.

5 Cool slightly and pull the meat apart with a fork. Remove the bone

Brown butter mayonnaise

Make 250ml

• 250g butter
• 4 fresh sage leaves
• 10 ml (2 tsp) Cointreau (orange liqueur or brandy)
• 10 ml (2 tsp) lemon juice
• 2 egg yolks

1 Melt the butter in a medium pan over medium heat. Add the sage. Fry for 2-3 minutes or until the butter is brown and has a nutty smell.

2 Pour the butter through a sieve into a jug. Set aside until the butter has cooled to room temperature.

3 Beat the Cointreau, orange juice and egg yolks in a small bowl until just combined.

4 Drizzle the butter gently into the egg yolks while whisking constantly.

5 Continue until all the butter is mixed and a thick sauce forms. Season with a pinch of salt