Gourmet Hamburger with Foie Gras

Difficulty :
Preparation :
40 minutes
Baking :
30 minutes
Type of recipe :
Main course

INGREDIENTS For 8 people:

8 burger buns 11 cm in diameter
1.2 kg of Charlotte potatoes
2 kg of red cabbage
250 gr of onions
40 gr of cold butter
40 gr of clarified butter
15 gr of duck fat
400 gr of Golden Delicious apples
100 gr of rocket
100 gr of walnuts
240 gr of semi-cooked foie gras cut into shavings
200 g candied gizzards, minced
150 gr smoked duck breast, sliced

Honey-walnut vinaigrette sauce:

1 teaspoon of Dijon mustard
1 tablespoon of balsamic vinegar
2 tablespoons of rapeseed oil
1 teaspoon of walnut oil
1 teaspoon liquid honey
1 pinch of salt
2 rounds of a pepper grinder

My Agrodolce ketchup:

2 tablespoons of onion confit
2 tablespoons balsamic vinegar
1 teaspoon of Dijon mustard
1 tablespoon liquid honey
200 ml of ketchup
1 tablespoon of Worcestershire sauce
A few drops of Tabasco


Peel and cut the Golden Delicious apples in large julienne slices

Mince the red cabbage and blanch it for 2 minutes in salted boiling water

Slice the onions, sweat them in butter over low heat for about 8 minutes, season then add the sliced apples and the blanched cabbage. Cover with baking paper and cook for 20 minutes on low heat, don't forget to check the seasoning.

Peel and grate the raw potatoes, season with salt, pepper and a rasp of nutmeg. Cook the grated potatoes in circles of 13 cm in diameter in clarified butter and a block of duck fat over a thickness of 1/2 cm: the apples must be crisp and golden on both sides but remain soft inside.

Cut the burger buns in half, horizontally, and keep the top as a hat. 

Arrange on the lower bun: the apple slab, the warm chopped gizzards, red cabbage with apple, the rocket seasoned with honey-walnut vinaigrette, the slices of smoked duck breast, finish with the shavings of foie gras and cover with the bun hat.

Serve with a drizzle of ketchup sauce

Find all of our foie gras recipes

Enjoy your meal