BBQ Duck Burger
with Chips and Cheese
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
450 grams
Potatoes
2 unit(s)
Confit Duck Legs
30 grams
Mature Cheddar Cheese
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
80 grams
BBQ Sauce
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
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 the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 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.
Meanwhile, remove the confit duck legs from their packaging. Place onto a lined large baking tray, skin-side up, and season with salt and pepper.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
While the chips and duck roasts, grate the cheese.
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for amounts). Season with salt and pepper. Set aside for now.
Halve the burger buns.
Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins.
Once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.
Season with salt and pepper. Stir in the BBQ sauce to coat the duck.
Toss the rocket through the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Spread the mayo (see pantry for amount) over the bun bases. Top with the rocket leaves, shredded BBQ duck and the grated cheese, then sandwich shut with the bun lids.
Serve the chips alongside with the ketchup (see pantry for amount) for dipping.
Enjoy!
