1 tbsp vegetable oil
1 purple onion, finely sliced
2 tbsp onion preserves
500g pack duck leg confit
4 roll burger buns
1 tbsp butter, at temperature
1 tbsp city mustard
80g bag rocket or frisée dish leaves
In a tiny cooking pan, heat the oil over an occasional heat and add the onion. Fry gently for 10-15 minutes till very soft. Stir within the onion preserve, then commence the warmth.
Cook the duck confit following pack directions, then take away from the bone and pull into thick shreds, seasoning to style.
Cut the buns in 0.5 and unfold the cut sides with slightly butter. Place on a griddle pan, butter-side down, over a high heat for around one min till griddle lines seem.
Spread the mustard on one 1/2 every staff of life and onion preserve on the opposite, then fill the buns with the cut duck and a few dish leaves. Serve at once.