Home
Prep: 10 mins
Cook: 40 mins
Serves 4
Ingredients
1 tbsp olive oil
1 red onion , finely sliced
2 tbsp onion marmalade
500g pack duck leg confit
4 brioche burger buns
1 tbsp butter , at room temperature
1 tbsp Dijon mustard
80g bag rocket or frisée salad leaves
Method
STEP 1
In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
STEP 2
Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
STEP 3
Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
STEP 4
Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.
Cook: 40 mins
Serves 4
Ingredients
1 tbsp olive oil
1 red onion , finely sliced
2 tbsp onion marmalade
500g pack duck leg confit
4 brioche burger buns
1 tbsp butter , at room temperature
1 tbsp Dijon mustard
80g bag rocket or frisée salad leaves
Method
STEP 1
In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
STEP 2
Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
STEP 3
Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
STEP 4
Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.
