HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShredded Duck Confit In A Brioche Bun
Shredded Duck Confit in a Brioche Bun

Shredded Duck Confit in a Brioche Bun

with Caramelised Onions, Potato Wedges and Rocket Salad

Street Food
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Our confit duck ‘dog’ is comfort food of the highest order. Think sweet brioche bun topped with shredded duck and bubbling cheddar cheese. Yes PLEASE.

Allergens:MilkEggCereals containing GlutenSoyaMustardSulphites

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

1 unit(s)

Red Onion

2 unit(s)

Confit Duck Leg

2 block(s)

Mature Cheddar Cheese


2 unit(s)

Brioche Hot Dog Bun

(ContainsMilk, Egg, Cereals containing Gluten, Soya)

1 sachet

Dijon Mustard

(ContainsMustard, Sulphites)

1 bag(s)


1 sachet


(ContainsEgg, Mustard)

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4929 kJ
Energy (kcal)1178 kcal
Fat62.0 g
of which saturates21.0 g
Carbohydrate86 g
of which sugars9.0 g
Protein71 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200 degrees and chop the potatoes into 2cm wide wedges (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.


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.


Divide the wedges between your plates then serve the 'duck dogs' alongside. Finish with a handful of rocket on top of each and a dollop of mayonnaise alongside for dipping your chips. Dig in!