Gourmet Pulled Duck Burger

[Duck]
1/2 lb (200 g) of pulled duck (2 portions)
2 tablespoons (30 ml) of virgin camelina oil Signé caméline
2 teaspoon (10 ml) of flat parsley
1 garlic clove, chopped
1 pinch of bifsteak spices
2 teaspoon (10 ml) of sriracha sauce (to taste)
Salt and pepper to taste

[Garnish]
4 slices of strong cheddar (2 years)
2 burger buns
6 sundried tomatoes with virgin camelina oil Signé caméline (see recipe on our website)
4 tablespoons (60 ml) of mayonnaise
2 teaspoons (10 ml) of sriracha sauce (to taste)
1/2 sliced onion (rings)
1 drizzle of virgin camelina oil Signé caméline
Thickly sliced bacon (optional)

[Garnish]

1. Preheat the oven to 400 ° F (200 °C).
2. Place a sheet of parchment paper or aluminum foil on a baking sheet.
3. Place the bacon slices and onion rings on the baking sheet. Drizzle the onions with camelina oil and bake.
4. Turn the bacon halfway through cooking. The onions may be ready before the bacon. Simply remove them from the plate and continue cooking the bacon, if necessary.

[Duck]

1. To cook, place the pulled duck bag in a pot of boiling water. Cook for 8 minutes or simply reheat the meat in the microwave for 1 to 1 and a half minute.
2. Combine duck, camelina oil, sriracha sauce, garlic, parsley and bifsteak spices.

[Assembly]

1. Toast the burger buns and put two cheddar slices per burger.
2. Then add the mayonnaise (spicy or not), the duck, the camelina oi sundried tomatoes, the bacon and the onions.
3. Serve with a salad or sweet potato fries (see our recipes for more ideas).
   * You can replace the duck with pulled pork.