The BBC Good Food logo
Duck confit burger

Duck confit burger

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These fancy and flavourful burgers are sure to impress - pile up Dijon mustard, onion marmalade and shredded duck on a brioche bun

Nutrition: per serving
NutrientUnit
kcal610
fat33g
saturates11g
carbs38g
sugars10g
fibre2g
protein38g
salt1.4g
Advertisement

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.

Goes well with

Recipe from Good Food magazine, January 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content