Duck crust burger with coleslaw in a brioche bun

➊ Start preparing the buns. To make the pre-dough, heat 50 ml of milk in a saucepan. Dissolve the sugar and yeast in it. Stir in 50 g of sifted flour with a whisk and leave to rise, covered, in a warm place for 20 minutes.

➋ Sift the remaining flour into a bowl. Knead vigorously with the risen pre-dough, the remaining milk, the egg yolk, a pinch of salt, rum and lemon zest until you have a smooth dough. Finally, work in the butter. Cover the dough and leave to rise in a warm place until it has doubled in volume. Then knead into the desired shape (buns or hot dog rolls) and leave to rise, covered, for another hour.
Brush the dough pieces with the egg yolk that has been whisked with the cream and bake in a preheated oven at 160 °C for 45-50 minutes on the second shelf from the bottom (gas 1-2, fan oven 40-45 minutes at 150 °C). Remove from the oven and leave to cool on a rack.

➌ For the coleslaw, quarter the white cabbage and then cut into wafer-thin strips. Add salt and pepper. Peel the carrots, grate them with a square grater and add to the cabbage. Knead in the lemon juice and let everything sit for 15 minutes. Add the aioli and the spring onions cut into rings, mix well and season again to taste.

➍ Form the ground duck meat into patties. Grill the patties until medium and just before they are ready, melt the cheddar cheese on top, then season with salt and pepper. Halve the burger buns and fry the cut sides until golden brown. Put 1 tbsp BBQ sauce on the bottom half of the bun and 1 tbsp aioli on the top half. Then put 2 tbsp coleslaw on each bun base, put the grilled duck patty on top and assemble the burger. When ready, wrap in fireproof paper, weigh it down with a little weight and grill a crust on both sides in the paper again. Done!