Brioche buns
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
Duck confit burger
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 red onionfinely sliced
- 2 tbsp onionmarmalade
- 500g pack duck leg confit
- 4 briocheburger buns
- 1 tbsp butterat room temperature
- 1 tbsp Dijon mustard
- 80g bag rocketor frisée salad leaves
Nutrition: per serving
- kcal610
- fat33g
- saturates11g
- carbs38g
- sugars10g
- fibre2g
- protein38g
- salt1.4g
Method
step 1
In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
step 2
Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
step 3
Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
step 4
Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.
