Pulled Duck Burger

For Pulled Duck Burgers, first preheat the oven to 140 °C.

Mix the spices. Wash duck breast, pat dry and rub with spice mixture.

Heat olive oil in an ovenproof roasting pan. Place duck breast skin side down and sear well, turn and sear the other side as well. Pour off excess fat.

Deglaze the duck breasts with vinegar and let the liquid reduce a bit. Then pour in soy sauce, sherry and soup.

Close the roaster with a lid and let the meat braise for about 2 to 2 ½ hours.

In the meantime, bake burger buns. Wash and pluck lollo rosso. Wash and seed peppers and cut into thin slices. Peel onion and cut into thin rings.

Pull the meat apart with a fork – the cooking point is perfect when the meat falls apart very easily.

Cut the burger buns in half crosswise, top with Lollo Rosso, spread Pulled Duck on top and drizzle with remaining gravy to taste. Top with onion and bell bell pepper and cover with top bun half.

Serve Pulled Duck Burger.

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