Shredded Duck Confit in a Brioche Bun
with Caramelised Onions, Potato Wedges and Rocket Salad
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.
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
60
Mature Cheddar Cheese
(Contains Milk)
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
1
Dijon Mustard
40
Wild Rocket
1
Mayonnaise
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
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!
