Ingredients (serves 2-4)
| 1 Pack of Confit Duck Legs for 2 people If you cooking for 4, we recommend buying 2 packs | |
| Unagi No Tare | |
| Sakura Leaves (when in season) | |
| Small Wooden Planks to serve (optional) | |
| 2 or 4 Burger Buns (I use brioche buns) | |
| Spring Onions, sliced long way | |
| Cucumber, sliced with the speed peeler | |
| Wine Pairing: Pinot Noir Reserva, Zapallares, Chile 2018 |
Method
- To make these Duck Burgers, first remove the duck confit from the fridge for at least one hour before removing them from the packet
- Separate the fat from the legs but make sure you save the fat as it’s perfect for roasting potatoes and vegetables
- Gently remove the skin from the legs and put everything on a oven proof tray and heat for 30-45 minutes at 180 C, Gas Mark 4
- You can skip removing the skin if you find it too fiddly and still get the crispy bits for crunch and texture
- While you are heating the duck and the skin is getting crispy, slice your spring onions and cucumber into strips
- Once the duck is ready, remove the meat from the bone using a spoon and fork. Don’t worry, the meat will simply fail off the bone so minimum effort is needed
- Slightly warm the buns in the pre-heated oven and we are ready to build our Duck Burgers
- Spread the Unagi on the bottom part of the bun, place the duck meat on top followed by the sakura leaves, spring onions and cucumber. Finish with more Unagi Sauce and the other half of the bun and get ready to enjoy the best burger in town!
- Pour yourself a large glass of red wine – we highly recommend our fantastic Pinot Noir Reserva from Chile- goes down a treat!
This recipe is also available on our YouTube channel
