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BBQ Duck Burger

with Chips and Cheese

Allergens:
Milk
Sulphites
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Confit Duck Legs

30 grams

Mature Cheddar Cheese

(Contains Milk)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

80 grams

BBQ Sauce

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

3 tbsp

Mayonnaise

2 tbsp

Tomato Ketchup

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Nutritional information

Energy (kJ)4799 kJ
Energy (kcal)1147 kcal
Fat54.9 g
of which saturates13.3 g
Carbohydrate97.2 g
of which sugars17.2 g
Protein65 g
Salt3.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Baking Sheet with Baking Paper
Grater
Medium Bowl
Plate

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, remove the confit duck legs from their packaging. Place onto a lined large baking tray, skin-side up, and season with salt and pepper.

Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

3

While the chips and duck roasts, grate the cheese.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for amounts). Season with salt and pepper. Set aside for now. 

4

Halve the burger buns.

Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins.

5

Once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.

Season with salt and pepper. Stir in the BBQ sauce to coat the duck.

Toss the rocket through the dressing. TIP: Don't add the leaves too early or they'll go soggy.

6

Spread the mayo (see pantry for amount) over the bun bases. Top with the rocket leaves, shredded BBQ duck and the grated cheese, then sandwich shut with the bun lids.

Serve the chips alongside with the ketchup (see pantry for amount) for dipping.

Enjoy!