HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Confit Duck Brioche Buns
Cheesy Confit Duck Brioche Buns

Cheesy Confit Duck Brioche Buns

with Wedges and Rocket Salad

Street Food
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This Cheesy Confit Duck Brioche Buns is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:CelerySulphitesMilkEggCereals containing glutenSoyaMustard

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Red Onion

2 unit(s)

Confit Duck Leg

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

60 grams

Mature Cheddar Cheese


2 unit(s)

Brioche Hot Dog Bun

(ContainsMilk, Egg, Cereals containing gluten, Soya)

10 grams

Dijon mustard

(ContainsSulphites, Mustard)

1 sachet


(ContainsEgg, Mustard)

40 grams


Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3623 kJ
Energy (kcal)866 kcal
Fat39.0 g
of which saturates16.0 g
Carbohydrate82 g
of which sugars9.0 g
Protein49 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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!