Duck confit burger

A close up of a sandwich on a plate Burger Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:40 mins
  • Easy
  • Serves 4

These fancy and flavourful burgers are sure to impress – pile up Dijon mustard, onion marmalade and shredded duck on a brioche bun

Nutrient Unit
kcal 610
fat 33g
saturates 11g
carbs 38g
sugars 10g
fibre 2g
protein 38g
salt 1.4g
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  • 1 tbsp olive oil
  • 1 red onion , finely sliced
  • 2 tbsp onion marmalade
  • 500g pack duck leg confit
  • 4 brioche burger buns
  • 1 tbsp butter , at room temperature
  • 1 tbsp Dijon mustard
  • 80g bag rocket or frisée salad leaves


  • 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
Smoky mushroom burgers with roasted garlic mayo

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
French onion cheeseburger

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.

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