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