Cheesy Confit Duck Brioche Buns
with Wedges and Rocket Salad
This Cheesy Confit Duck Brioche Buns is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potatoes
1
Red Onion
2
Confit Duck Legs
60
Mature Cheddar Cheese
(Contains: Milk)
2
Brioche Hot Dog Buns
(Contains: Milk, Egg, Cereals containing gluten, Soya May contain traces of: Cereals containing gluten)
10
Dijon Mustard
(Contains: Sulphites, Mustard)
1
Mayonnaise
40
Wild Rocket
Not included in your delivery
50
Water
Utensils
Instructions
Preheat the oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and finely slice the red onion. Heat a drizzle of oil in large frying pan on medium heat and when hot, add the onion and a pinch of salt and sugar. Lower the heat and cook, stirring occasionally, until soft and caramelised, 6-8 mins.
Meanwhile, remove the duck confit legs from their packet and discard the fat, skin and jelly. Use your hands to pull the meat from the bones and shred it into small pieces. When the onions are soft, stir the shredded duck into the pan along with the water for the duck (see ingredients for amount). Bring to the boil then lower the heat and bubble until reduced, 6-8 mins - you want the water to have evaporated, but for the duck to still be quite moist.
Meanwhile, grate the cheese and split open the brioche buns. Mix together the mustard and mayo in a small bowl. Put the buns on a baking tray and share half the mustard mayo between the inside of each bun. Preheat your grill to high (move the potatoes down to the bottom shelf if they are in the same oven).
Carefully spoon the duck confit mixture inside each bun, packing it in well. Sprinkle the Cheddar over each one, then pop under the grill until golden and bubbling, 3-4 mins.
Divide the wedges between your plates then serve the cheesy confit duck buns alongside. Finish with a handful of rocket on top of each and the remaining mustard mayo alongside for dipping your wedges. Enjoy!
