Asian-Inspired Burger with Duck and Christmas Salad
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Adam Price
TV chef & cookbook author
The perfect way to use the leftovers from Christmas dinner is a next-day duck burger: crispy, juicy and with a little Asian kick. It's Adam Price's take on a delicious dish with Christmas duck and Christmas salad – a cozy meal for the 1st or 2nd day of Christmas, which is quick to make, full of flavor and ready to eat.
Here the duck meat is fried with five spice, accompanied by soft brioche buns, chili mayo and pickled red onions, while the fresh Christmas salad provides a crispy and tangy contrast.
Servings
: 2
persons
Ingredients
Chinese five spice seasoning
2
brioche buns
Chili mayo – I made mine from Korean chili paste and good mayo (or you can use sriracha mayo)
Pickled red onions – nice if you make your own, otherwise buy ready-made ones
A bit of the fresh cabbage slaw that was left over from Christmas dinner
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Instructions
Step 1/7
Fry the shredded duck meat in a little duck fat, and season it with Chinese five spice seasoning, salt and pepper.
Step 2/7
Toast the buns on the cut side.
Step 3/7
Spread chili mayo on both the top and bottom bun.
Step 4/7
Layer a little coleslaw on the bottom bun. If there's none left, use plain red cabbage – I've also tried it with kimchi and that was excellent.
Step 5/7
Pile some of the fried duck on top.
Step 6/7
Add a few pickled red onions on the underside of the top bun.
Step 7/7
Close the burger up, and serve.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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