Shredded Duck Confit in a Brioche Bun

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 (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 (see photo). Put the buns on a baking tray and spread the dijon mustard evenly inside each one. 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 then pop under the grill until golden and bubbling, 3-4 mins.