Cashew Chicken Curry
2020-08-13 / test@t
Burger with foie gras and mushroom sauce
Freshly baked bun burger with foie gras, gruyere cheese and chicken breast - what other version of this fast food could be more delicious? Well, and, of course, only a Frenchman could come up with such a burger.
Ingredients
- bun - 1 pc
- cutlet - 120 g
- Gruyere cheese - 30 g
- foie gras escalope - 20 g
- arugula - 7 g
- mushroom sauce - 20 g
- balsamic cream - 3 g
- onion confit - 20 g
- duck breast - 140 g
- flour - 350 g
- chicken egg - 1 pc
- yeast - 20 g
- water - 125 ml
- boiled potatoes - 100 g
- butter - 40 g
- granulated sugar - 50 g
- salt - 5 g
- sun-dried tomato - 10 g
- parsley - 5 g
- garlic - 2 g
- salt - 1 g
- pepper - 1 g
- garlic - 12 g
- onions - 50 g
- port wine - 70 g
- dry porcini mushrooms - 20 g
- cream 33% - 400 g
- olive oil - 20 g
- thyme - 2 g
- salt - 1 g
- pepper - 1 g
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare a bun. Mix the shiver and warm water, separately mix mashed potatoes, sugar, salt, egg. Add water, stir and add 300 g of flour, Stir for 8 minutes with a mixer, add another 50 g of flour and stir for another 2 minutes. Cover with a damp towel and leave in a warm place for 1.5 hours. Put 250 g of dough in a ring with a diameter of 12 cm, cover with a towel and leave for 20 minutes, brush with milk, sprinkle with sesame seeds and bake at 180 degrees for 12-15 minutes.
Step 2
Prepare the cutlet. Chop everything into small cubes, mix and put in a ring. Fry on both sides for 2 minutes.
Step 3
Prepare mushroom sauce. Soak the mushrooms, then chop them finely. Chop onion and garlic finely. Fry vegetables in a saucepan in olive oil, add port and cream. Evaporate, add thyme. Season with salt and pepper.
Step 4
Putting the burger together: cut off the cap from the bun and take out the pulp. We coat everything inside with mushroom sauce. Next, put the cutlet, Gruyere cheese, again a little sauce on the bottom, then foie gras, confit onions, arugula and balsamic cream. We close it with a cut cap.
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