Hot Stuff's 5 Spice Hamduker Tower of Fulfillment
[SIZE=18pt]Burger Patties[/SIZE]
[SIZE=18pt]3 lbs chuck[/SIZE]
[SIZE=18pt]2 ducks deboned[/SIZE]
[SIZE=18pt]5 tbls. Homemade Chinese 5 Spice[/SIZE]
[SIZE=18pt]3 tbls. Sugar[/SIZE]
[SIZE=18pt]2 tbls. Honey[/SIZE]
[SIZE=18pt]2 tbls. Salt
10 Thai Peppers
Ducks’ skin[/SIZE]
[SIZE=18pt]½ cup of oil[/SIZE]
[SIZE=18pt]Muenster cheese[/SIZE]
[SIZE=18pt]Cover the cut up meat with the spices and let sit for two hours. Pass through grinder 2 times. Render duck fat from skins until crispy. Add 1/3 cup of fat from this to the ground meat and mix. Form patties by placing ground meat into soup cup to form. Dice up Thai peppers and press into burgers. Add cheese slices to burgers for 5 minutes before removing from heat[/SIZE]
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[SIZE=18pt]Cook on grill till done.[/SIZE]
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[SIZE=18pt]Buns[/SIZE]
[SIZE=18pt]3 cups of flour[/SIZE]
[SIZE=18pt]1 cup sourdough starter[/SIZE]
[SIZE=18pt]1 cup rye[/SIZE]
[SIZE=18pt]Caraway seeds[/SIZE]
[SIZE=18pt]1 tbls. Sugar[/SIZE]
[SIZE=18pt]1 package of yeast[/SIZE]
[SIZE=18pt]1 cup of water[/SIZE]
[SIZE=18pt]Take starter, rye, sugar and water and mix. Let sit for several hours. Add yeast. Wait another hour. Add flour and mix till it doesn’t stick to side of bowl. Cover and wait till it doubles in size. Knead, roll into ½ inch and use same up as burgers to cut out buns. Sprinkle caraway seed onto buns. Heat oven to 400F and wait. When temperature is reached add buns to oven for 20 min. Spray with water at 10, 15 and 20 minutes.[/SIZE]
[SIZE=18pt]Chips[/SIZE]
[SIZE=18pt]1 Large Potato[/SIZE]
[SIZE=18pt]Oil from cooking duck skins[/SIZE]
[SIZE=18pt]Hot Stuff Secret Reaper Spice Mix[/SIZE]
[SIZE=18pt]Using a grater box, slice the potato into chips. Cook in oil until brown. Place on paper towel and dust with spice mix.[/SIZE]
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[SIZE=18pt]The Burger[/SIZE]
[SIZE=18pt]Cut buns in half and apply hoisin sauce. Add romaine lettuce, raw Vidalia onion slices, sautéed baby portabella mushrooms. Then burger, then repeat and top off with fried potato chips.[/SIZE]