Duck confit burger

• olive oil↗1 tbsp tbsp
• red onion↗1

  finely sliced

• onion↗2 tbsp tbsp

  marmalade

• pack duck leg confit500g g
• brioche↗4

  burger buns

• butter↗1 tbsp tbsp

  at room temperature

• Dijon mustard↗1 tbsp tbsp
• bag rocket↗80g g

  or frisée salad leaves

Step-by-step instructions

1. 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.

2. 2

   Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.

3. 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.

4. 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.