Shredded Duck Confit Burger and Dijon Mayo

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).