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Ingredients
Method
- 2 duck breasts
- 2 tbsp Vacherin cheese or similar (Camembert will do)
- 2 shallots, sliced into strips
- 1 tbsp butter
- 250g wild mushrooms
- 2 brioche buns
- Sauces and sides, to serve
- Mince your duck breasts, or get your butcher to do it for you. Alternative, chop as small as possible with a very sharp knife. Season the meat well, and form into two balls with damp hands.
- Push a scoop of the cheese into the centre of the ball of meat. Form the meat around the cheese, and pat down to make a classic patty shape. Repeat with the other ball. Cook on a griddle pan or barbecue for 3-4 minutes on either side, then rest for a couple of minutes and serve.
20 mins
2 serving

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