Very Merry Cranberry Pulled Duck Buns
with Rosemary Chips and Balsamic Dressed Cranberry Rocket Salad
- Sulphites
- Celery
- Egg
- Cereals containing gluten
- Soya
- Milk
- May contain traces of allergens
- Cereals containing gluten
This Very Merry Cranberry Pulled Duck Buns is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
1
Dried Rosemary
2
Confit British Duck Legs
22
Red Wine Jus Paste
(Contains: Sulphites, Celery)
25
Redcurrant Jelly
30
Dried Cranberries
2
Brioche Hot Dog Buns
(Contains: Egg, Cereals containing gluten, Soya, Milk May be present: Cereals containing gluten)
20
Wild Rocket
12
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
150
Water for the Jus
2
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over the dried rosemary. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Remove the confit duck legs from their packaging.
Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.
Pour the water for the jus (see pantry for amount) into a medium saucepan and bring to the boil on high heat.
Stir in the red wine jus paste and redcurrant jelly, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
When the sauce has 2 mins left, stir through half the dried cranberries and simmer for the remaining time.
Once thickened, cover with a lid or foil to keep warm.
Once the duck is piping hot, transfer to a plate. Use two works to shred the meat as finely as you can. Discard the bones.
Reheat the jus if needed, adding a splash of water if it's a little too thick.
Add the shredded duck to the jus and gently stir until everything's well combined.
Slice the buns down through the middle (but not all the way through).
When the chips have 2 mins left, pop the buns into the oven to warm through.
When ready, pop the warmed buns onto your plates and spread each with the mayo (see pantry for amount).
Load the buns with the pulled duck and plate up the rosemary chips alongside.
Share the rocket between your plates. Drizzle with a little olive oil and the balsamic glaze, then sprinkle over the remaining dried cranberries to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-savoury combination of duck, red wine jus, and cranberry works well, giving the dish a festive feel. Some found the cranberry flavour quite strong or the sauce a little too rich, so adjust to taste.
- Ease of prep: Straightforward to put together, even for less confident cooks, with most of the work happening in the oven.
- Suggestions: Consider serving the duck and sauce separately so diners can control the ratio, and add a slaw or something sharp to cut through the sweetness. Toasting the brioche buns in the oven helps improve the overall texture of the finished bun.
- Next-day meals: There can be plenty of pulled duck and cranberry sauce left over, especially if cooking for one or two, so it keeps well for another meal.
- Portions: The brioche buns can feel a little small once loaded with duck, so consider using a larger roll if you prefer a more generous filling.
