Duck Leg Confit Burger
Sandwiches | Argentinian cuisine
⏳ Time
40 minutes + 20 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe from the book 'Burgers' by John Smith and Michael Johnson
Ingredients
- Hamburger Bun - 6 pieces
- Duck legs confit - 4 pieces
- Potato - 21.2 oz
- Banana Leaves - 3.5 oz
- Walnuts - 8 pieces
- Dijon Mustard - 1 tablespoon
- Mayonnaise - 2 spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 160 °C.
Step 2
Place the duck legs in a lightly greased roasting pan and put them in the oven for 20 minutes.
Step 3
Peel the potatoes and slice them into rounds. Rinse them in a colander under hot water. Place them in a skillet with 2 heaping tablespoons of duck fat and sauté for 20 minutes. Season with salt and pepper.
Step 4
In a bowl, mix the mayonnaise with the mustard.
Step 5
Remove the duck legs from the oven and set the mode to 'broil'.
Step 6
Chop the nuts. Remove the skin from the duck legs, separate the meat from the bones, and chop it. Mix the meat with the nuts. Keep covered and warm with a little bit of fat.
Step 7
Wash and chop the lettuce.
Step 8
Slice the rolls in half and toast them in the oven.
Step 9
Spread mayonnaise mixed with mustard on the bottom halves of the buns. Then, place slices of fried potatoes, duck confit, and salad on top. Cover with the top halves of the buns and serve immediately.
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