Cheesy Confit Duck Burger and Truffled Wedges

Meanwhile, chop the potatoes into 2cm wide wedges (no need to peel).

Pop them 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.

Roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

While everything cooks, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) with half the Dijon mustard.

Grate the cheese. Halve the burger buns.

Pop the mayo (see pantry for amount) and remaining Dijon mustard into a small bowl and mix to combine.

Put a frying pan on high heat with the onion marmalade and water for the sauce (see pantry for amount). Stir together and bring to the boil, then simmer until reduced by half. Remove from the heat.

Once ready, remove the duck from the oven and use a fork to pull the meat off the bone in the baking tray. Discard the bone.

Add the shredded duck to the pan of onion marmalade. Season with salt and pepper, then stir together until combined.

Lay the bun bases onto the (now empty) duck baking tray. Share the shredded duck between them, then top with the grated cheese.

Once the wedges are cooked, move the tray to the bottom shelf of your oven. Preheat your grill to high.

Add the bun lids to the wedges tray to warm through, 2-3 mins.