Shredded Duck Confit Burger and Dijon Mayo
with Truffle Wedges and Salad
.
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
2
Confit Duck Legs
450
Potatoes
12
Red Wine Vinegar
(Contains Sulphites)
10
Dijon Mustard
(Contains Sulphites, Mustard)
100
Radishes
1
Baby Gem Lettuce
60
Mature Cheddar Cheese
(Contains Milk)
2
Burger Buns
1
Mayonnaise
40
Onion Marmalade
1
Truffle Zest
Not included in your delivery
1
Olive Oil for the Dressing
½
Sugar for the Dressing
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the confit duck legs from their packaging. Place on a baking tray, skin-side up, and drizzle with a little oil. Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.
Meanwhile, chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Roast on the middle shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Pop the red wine vinegar, olive oil and sugar for the dressing (see ingredients for both amounts) and half the Dijon mustard into a medium bowl. Mix together until combined. Trim and thinly slice the radishes, then pop into the bowl with the dressing and toss together. Trim the root from the baby gem and separate the leaves. Set aside 1 leaf per person (for the burger). Halve the rest of the leaves widthways, then pop them on top of the radish and dressing and set aside. TIP: We'll toss the salad together just before serving.
Grate the cheese. Halve the burger buns. Pop the mayo and remaining Dijon mustard into a small bowl and mix to combine. Pop the onion marmalade in a frying pan with the water for the sauce (see ingredients for amount). Pop on high heat, mix well and bring to the boil. Simmer until reduced by half, then 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.
Pop the shredded duck into the pan with the onion marmalade. Season with salt and pepper and stir together until combined. Pop your burger bun bases on your duck baking tray and divide the shredded duck mixture between them. Top each with the grated cheese. Once your potatoes are cooked, move the tray to the bottom shelf of your oven. Pop the burger bun tops on the tray too (to warm through).
Heat the grill to high. Pop the duck and cheese topped burger bun bases under the grill until the cheese is bubbly, melted and golden, 2-3 mins. Remove from the grill and spread the toasted bun lids with the mustard mayo. Add the reserved lettuce leaves on top of the cheesy duck and pop the bun lids on. Toss the baby gem and radish salad together. Sprinkle the truffle zest over the wedges. Serve the confit duck burgers with the truffle wedges and salad alongside. Enjoy!
