Burger with duck confit

Burger with duck confit

4 people

Preparation :
30 mn


  • 2 Candied duck leg (vacuum packed or canned)
  • 1/4 red cabbage
  • 1 Correction boot
  • 1 To 2 Red onion(s)
  • Burgers from the baker's shop
  • Sweet mustard

For the sauce

  • 2 Small cans (140g) of tomato paste
  • 1 teaspoon sherry vinegar
  • 1 Onion
  • Butternuts
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. maple syrup
  • 1 tsp. garlic powder 
  • A pinch of salt


Start by degreasing your duck legs in a frying pan (you can save the fat for a future recipe, such as fried potatoes), shred the duck and place it in a bowl. 

In a small saucepan, prepare the sauce pulled pork style. First slice the onion and fry it in butter and maple syrup until it is browned. Add tomato paste, vinegar, Worcestershire sauce, salt and garlic. Let it cook for 10 minutes.

Mix the sauce with the shredded duck sauce. Chop the red cabbage and red onion. Spread a little mustard on each burger base, add the cabbage, a few slices of onion, shredded duck and a few coriander leaves!


Recipe imagined by @Besly, wine pairing by @LaWineIsta

"A rich and powerful blend of Cabernet (Franc or Sauvignon), Merlot, Tannat, revealing pretty aromas of ripe red fruits and spices. Consume at room temperature (20°C), within 2 to 5 years.
When the emblem of Southwestern gastronomy is revisited "American style" and is accompanied by a local red wine, it gives an astonishing blend. An agreement that goes beyond the Gascony borders, while retaining its character, for a great moment of sweetness"


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