Mini Burgers with Foie Gras and Dried Duck Breast from South-West France

Mini burger bread

• Melt the butter for 20 seconds in a bowl in the microwave.
• Pour the flour, milk, butter, water, honey, the egg, yeast and salt into a mixer.
• Knead for a few minutes until the dough forms a ball. Take the dough out then put it into a floured mixing bowl, cover and leave to rest for 1hr 30 minutes to 2 hours. You can use a bread machine, but only use the mixing program without cooking, the dough needs to rise.
• When the dough has risen, flour your hands and shape it into balls of 3cm in diameter, each should weigh around 20g. Put them in mini tart moulds or onto a silicone backing sheet. Cover with a cloth and leave to rest for another 30 minutes.
• Using a brush, glaze the buns with the egg yolk, and sprinkle on the sesame seeds.
• Put into a preheated oven at 200°C for 10 to 13 minutes after adding some water at the bottom of the oven to create steam. Otherwise, if you have an oven like mine that combines stream and rotating heat, use that setting (circostream on my old Neff oven, variosteam on a high steam setting for the new one).
• Leave to cool on a wire rack before using or freezing them.

Mini southwestern duck burgers

• Cut the buns in half.
• On one side spread on some fig preserve. Add a slice of foie gras and smoked duck breast, some salad leaves and a bit a flower salt and pepper.
• Close with the top of the burger bun, put in a cocktail stick to hold it all together and prepare the other burgers. Serve with a nice glass of red wine.