My daughter and I love burgers, but for dietary reasons I avoid going to fast food chains as much as possible and prefer home-made burgers.

Today I present my duck burger

What we need

• Burger bun (my bun comes from my baker, to each his own)
• Onion
• Christmas salt from SaltiSimo
• Duck legs
• Spinach leaves
• Olive oil
• Red fruit vinegar
• Two spoonfuls of honey
• Flour, egg
• Wing, salt and pepper

Let's move on to preparation

I cooked my duck legs in a dish with just the salt Noël directly into my barbecue that I never leave!
Once cooked, I of course shredded them.

Next, I chopped an onion and sweated it in a frying pan, then added a drizzle of olive oil. When the onions started to brown, I added a dash of red fruit vinegar and let it reduce. Once my onions are slightly translucent, I add two heaping spoonfuls of honey and stir, stir and stir (the smell is indescribable, I love it).

To make the grated potato, I peel and grate one potato per person, one tablespoon of flour per person, one egg, one teaspoon of dehydrated garlic, salt, pepper and grated cheese. The dough should not be runny.

In a hot frying pan with a tear of rapeseed oil, I make small heaps (if you want round patties, use a cookie cutter).

Time for dressage

I open my bread in half and heat it slightly, then place my duck on top of the bread, followed by my onions, a little water, a slice of cheese and my grated cheese, then some spinach leaves and the hat.

Yum, I'm done and starving.

Enjoy your meal

Inveterate gourmet

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Today we're going to work on filet mignon with curry. Rest assured, this recipe is easy to make and won't require you to spend long hours in front of the stove.

What we need

• 1 tablespoon olive oil
• 1 spoonful fresh or powdered wing
• White wine
• White rice
• From coarse curry salt from SaltiSimo

Let's move on to preparation

First, I salt my meat with coarse curry salt for 24 hours, then put a drizzle of olive oil, a spoonful of garlic and, of course, my filet mignon in a pressure cooker.

I brown it on both sides, drown it in the white wine, cover it and leave it to cook for 15 minutes. Meanwhile, I prepare my white rice. Shortly before my meat is done cooking, I take it out and slice it, then put it back in my casserole dish for 5 minutes so that it can take on the taste of the juices for about 5 minutes.

Now all you have to do is serve it with your white rice.

Enjoy your meal

Inveterate gourmet

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