French Duck Burger

This decadently French-inspired burger features tender, slow-braised waterfowl shredded and flash-fried till crispy, layered with gooey pan-fried raclette cheese, smoky-sweet cranberry bacon jam, and crisp pickled crunch inside a butter-toasted brioche.

Prep: 30 mins | Cook Time: 2.5 to 3 hours | Assembly & Crisp Time: 15 mins | Serves: 4

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INGREDIENTS

For the Slow-Cooked & Crispy Meat:

• 4 mallard legs (or goose legs)

• 2 tbsp duck fat or butter

• 2 cloves garlic (smashed)

• 2 sprigs fresh thyme

• 150ml chicken or game stock

• Salt and cracked black pepper

For the Cranberry Bacon Jam:

• 150g smoked bacon (finely diced)

• 1 small red onion (finely chopped)

• 100g fresh or frozen cranberries

• 2 tbsp maple syrup or brown sugar

• 1 tbsp apple cider vinegar 

For the Assembly & Toppings:

• 4 brioche burger buns (halved)

• 4 thick slices Raclette cheese (approx. 1cm thick)

• 1/4 red cabbage (finely shredded)

• 2 tbsp red wine vinegar + 1 tsp sugar (quick-pickle for cabbage)

• 1/2 English cucumber (sliced into ultra-thin ribbons)

• 4 leaves butterhead or oakleaf lettuce

• 2 tbsp butter (for pan-frying buns and raclette)

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METHOD

1. Slow-Cook the Mallard or Goose: Confit style to break down tough connective fibers.

   Preheat oven to 150°C (300°F). Season the  legs generously with salt and pepper. Heat duck fat in an ovenproof Dutch oven over medium-high heat and sear legs for 2–3 minutes per side until golden. Add smashed garlic, thyme, and stock. Cover tightly with a lid and braise in the oven for 2.5 to 3 hours until the meat is completely tender and falling off the bone.

   
   

2. Shred & Make Crispy: Remove legs from the liquid and let cool slightly. Shred the meat away from bones and skin. Heat a large skillet over high heat. Add the shredded meat and fry for 4–5 minutes without stirring too often, allowing the edges to get deep brown and extra crispy. Remove and keep warm.

   
   

3. Prepare the Quick-Pickle & Jam:

   
   

   • Cabbage: Toss shredded red cabbage with 2 tbsp red wine vinegar, 1 tsp sugar, and a pinch of salt. Set aside for 15 minutes to soften.

   • Jam: Fry diced bacon in a saucepan until crispy. Add chopped onion and cook until soft (4 mins). Stir in cranberries, maple syrup, and cider vinegar. Simmer on medium-low for 8–10 minutes until cranberries burst and mixture thickens into a glossy jam.

   
   

4. Pan-Fry the Raclette Cheese: Creates a golden crust while keeping the inside molten. Melt 1 tbsp butter in a non-stick skillet over medium-high heat. Place the thick slices of Raclette directly into the pan. Fry for 1–2 minutes until a brown crust forms on the bottom and the top melts gooey. Flip gently for 30 seconds if needed, or slide straight onto the burgers.

   
   

5. Toast Buns & Assemble:Build from bottom to top for structure. Toast brioche bun halves in butter until golden. Build your burger:

   
   

   • Bottom Bun: Spread a thin layer of cranberry bacon jam.

   • Greenery: Place leaf lettuce and thin cucumber ribbons.

   • Pickle: Add a generous pile of quick-pickled red cabbage.

   • Meat: Stack the crispy slow-cooked mallard/goose shred.

   • Cheese: Top immediately with the hot pan-fried Raclette slice.

   • Top Bun: Crown with extra cranberry bacon jam and closure bun.