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BBQ Duck Burger

with Chips, Cheese and Tomato Salad
Lily Stevens
Lily StevensUpdated on January 14, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
1192 kcal
Protein
: 
64.8g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Cereals containing gluten
  • Wheat
  • Milk
  • May contain traces of allergens
  • Egg
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Confit Duck Legs

30 grams

Mature Cheddar Cheese

(Contains: Milk, Milk, May contain traces of allergens)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat, Milk, May contain traces of allergens, 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

Energy (kJ)4986 kJ
Energy (kcal)1192 kcal
Fat54.5 g
of which saturates13.4 g
Carbohydrate99.8 g
of which sugars23.5 g
Dietary Fibre8.2 g
Protein64.8 g
Salt3.5 g
Potassium1040.6 mg
Calcium148.2 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•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.

Halve the baby plum tomatoes.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for amounts). Season with salt and pepper, add the tomatoes and mix together.

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.

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 and tomato salad alongside and a dollop of ketchup (see pantry for amount) for dipping.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Some customers felt the BBQ sauce muted the duck's flavour, suggesting hoisin or plum sauce as alternatives to enhance the taste.
  • Suggestions: Consider experimenting with different sauces like hoisin or plum to complement the duck's flavour more effectively.
AI-generated from customer reviews
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