Mini duck rillettes burger/ crispy salad
INGREDIENTS (serves 10) :
600g shredded duck
10 small burger buns
100 g mesclun
10 tablespoons mayonnaise
2 tablespoons of pesto
10 small tomatoes
50 g sesame-soy reduction
50 g chili garlic sauce
Heat the packet of rillettes in a steam oven for 20 mins at 80°C.
Mix together the mayonnaise and pistou.
Cut the buns in two and toast the inside in a pan.
Then spread with the mayonnaise mix.
Cut the tomatoes into slices and places them on the bottom of the buns.
Season with a little salt and pepper.
Divide the mesclun salad into little piles and season with the sesame-soy sauce.
Then top with the shredded duck and garnish with a few drops of the chili garlic sauce.
Finish with the top bun, using a wooden skewer to hold everything together.