Porter Pulled Duck Burger with Beer Pickled Onions

• Meat

  • 2 lbs Duck breast

• Produce

  • 1 tsp Garlic powder
  • 1 Greens, spring
  • 1 tsp Onion powder
  • 1 Red onion

• Baking & Spices

  • 1 tsp Brown sugar
  • 1/2 tsp Paprika
  • 1 tbsp Peppercorns, black
  • 3 1/2 tbsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 cup Apple cider vinegar

• Bread & Baked Goods

  • 4 Buns, toasted

• Beer, Wine & Liquor

  • 12 oz Ipa beer
  • 1 cup Porter or stout beer

Found on thebeeroness.com

Ingredients

• 12 oz of IPA beer
• 1 cup apple cider vinegar
• 1 tablespoon sugar
• 2 tablespoon salt
• 1 tablespoon black peppercorns
• 1 red onion, thinly sliced
• 2 lbs duck breast
• 1 ½ tablespoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon brown sugar
• ½ teaspoon paprika
• 1 cup porter or stout beer
• 4 buns, toasted
• spring greens

Directions

• In a pot over medium high heat add the beer, vinegar, sugar, salt and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
• Add the onions to a jar or storage container. Pour brine over the onions. Allow to sit at room temperate until cooled, cover and refrigerate until chilled. Can be made several days in advance.
• Preheat oven to 325.
• Sprinkle the duck on all sides with salt. Allow to sit at room temperate for about 15 minutes.
• Combine the onion powder, garlic powder, brown sugar and paprika in a small bowl, set aside.
• Place duck in a Dutch oven off heat, skin side down (this will help render more fat than adding the duck to a hot pan.)
• Cook until the skin is browned and most of the fat is rendered. Sprinkle with spice mixture turn over to sear on the other side.
• Pour out most of the fat that has collected in the pan, reserve for an alternate use.
• Pour the beer into the pot, cover and bake for 1 ½ to 2 hours or until meat easily flakes with a fork.
• Remove the duck, shred with two forks, remove the skin. Return the meat to the braising liquid, allow to sit for ten minutes in the liquid (to make ahead, store the meat in the braising liquid in an air tight container in the fridge. Will keep for four days. Warm before serving).
• Fill the buns with meat, top with pickled onions and greens.