Duck Confit Burger Recipe

Preheat the oven to 375°F (190°C).

Remove the duck confit legs from the packaging and place them on a baking sheet. Roast in the oven for 30 minutes to crisp up the skin.

While the duck is roasting, toast the burger buns in a toaster or on a grill.

In a small bowl, mix together the mayonnaise and Dijon mustard. Set aside.

Remove the duck from the oven and let it cool slightly. Once cooled, remove the meat from the bones and shred it into smaller pieces.

Heat a skillet over medium heat and add the shredded duck. Cook for 5 minutes or until heated through. Season with salt and black pepper to taste.

Assemble the burgers by spreading a generous amount of the mayonnaise and mustard sauce on the bottom half of each bun. Top with a handful of arugula or lettuce, sliced tomato, red onion, and a slice of cheese if desired. Finally, add a generous portion of the shredded duck on top.

Place the top half of the bun on the duck and press gently to create the perfect burger.

Serve the duck confit burgers warm and enjoy!