Crispy confit chicken burgers
Burgers for two:
"Remulade" / Tartar Sauce
How to do it
Cook the confit chicken legs in a 230 degree oven for 10 minutes. Take it out and pull the meat off the bones. Remove the bones. Add soy sauce and smoked sea salt. Roast in oven for 10-15 minutes, until the meat is golden and crusted.
Make marinated yellow beet
Finely slice the beet using a mandolin. Use your cutting skills with a knife if you don't have a mandolin. Squeeze the juice of the lemon over it and let it sit for 15-20 minutes.
Make the "remulade"/tartare sauce
Add egg yolks, vinegar, Dijon, water, salt and pepper to a high jar/mug. Put the hand blender in and leave it. Do not run yet. Gently add the oil, so it layers on top og the rest. Now run the hand blender, leaving it in place. Use medium speed. Once the mayo starts to form, work the blender up and down using maximum speed.You should now have a fluffy mayo. If you want more fluff, add 1/2 - 1/1 tbs more cold water.
Add finely chopped red onions, pickles and curry powder. Blend using a spoon. Taste to season further.
Assemble the burger
Toast the buns in the oven at 200 degrees for 3-4 minutes. Put "remulade" on the bottom bun and add Pak Choy. Add the lemon marinated yellow beets and then a generous load of crispy confit chicken. Add some more "remulade" and sprinkle on finely chopped spring onions.