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!
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.
Ingredients
450
Potatoes
1
Red Onion
2
Confit Duck Legs
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
60
Mature Cheddar Cheese
(Contains Milk)
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
10
Dijon Mustard
(Contains Sulphites, Mustard)
32
Mayonnaise
(Contains Egg, Mustard)
40
Wild Rocket
Not included in your delivery
75
Water
Nutritional information
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. 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 red wine jus paste and 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 your grill is in the oven).
Carefully spoon the duck confit mixture inside each bun, packing it in well. Sprinkle the Cheddar over each one, then 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!
