- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, finely sliced
- 2 tbsp onion marmalade
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g pack duck leg confit
- 4 brioche burger buns
- 1 tbsp butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp Dijon mustard
- 80g bag rocket or frisée salad leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.