Indulge in a street food dining experience with this Cheesy Confit Duck Brioche Buns with Wedges and Rocket Salad recipe. This dish is a delightful fusion of classic and contemporary flavours, promising a meal that is both comforting and modern.
The duck is slow-cooked to perfection, its rich, meaty flavour enhanced by the sweet, caramelised onions and a generous layer of melted cheese. Each bite of the bun is a burst of savoury goodness, the duck and cheese melting together in a symphony of flavours.
Accompanying the buns are golden wedges, oven-baked to a perfect crisp. The wedges are fluffy on the inside and crispy on the outside, their earthy flavour complementing the rich brioche buns beautifully.
Adding a touch of freshness to the dish is a vibrant rocket salad. The peppery rocket leaves provide a refreshing contrast to the hearty buns and wedges, their bright flavour cutting through the richness of the meal.
This Cheesy Confit Duck Brioche Buns with Wedges and Rocket Salad recipe is a celebration of textures and flavours. Whether you’re hosting a street food dinner party or looking for a special treat at home, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools, such as a baking tray, frying pan, grater and a bowl.
Cheesy Confit Duck Brioche Buns with Wedges and Rocket Salad
- 450g Potatoes
- 2 Confit Duck Legs
- 2 Brioche Hot Dog Buns
- 40g Rocket
- 1 Red Onion
- 60g Mature Cheddar Cheese
- 25g Dijon Mustard
- 25g Mayonnaise
Step 1: Prepare the Potatoes
Preheat your oven to 200 degrees. Cut the potatoes into 2cm wide wedges without peeling them. Arrange them on a baking tray, drizzle with oil, and season with salt and pepper. Toss the wedges to ensure they’re coated, then spread them out and roast on the top shelf of your oven until they turn golden. This should take about 25-30 minutes, remember to turn them halfway through.
Step 2: Caramelise the Onion
While the potatoes are roasting, halve, peel, and finely slice the red onion. Heat a drizzle of oil in a large frying pan over medium heat. Once the oil is hot, add the onion along with a pinch of salt and sugar. Reduce the heat and cook the onion, stirring occasionally, until it becomes soft and caramelised. This should take about 6-8 minutes.
Step 3: Prepare the Duck
In the meantime, take the duck confit legs out of their packaging and discard the fat, skin, and jelly. Use your hands to pull the meat off the bones and shred it into small pieces. When the onions are soft, add the shredded duck to the pan along with the required amount of water. Bring the mixture to a boil, then lower the heat and let it simmer until reduced. This should take about 6-8 minutes. You want the water to have evaporated, but the duck should still be quite moist.
Step 4: Prepare for Grilling
While the duck is simmering, grate the cheese and split the brioche buns open. Place the buns on a baking tray and spread the Dijon mustard evenly inside each one. Set your grill to preheat at a high temperature. If you’re using the same oven, move the potatoes to the bottom shelf.
Step 5: Grill the Buns
Carefully spoon the duck confit mixture into each bun, making sure it’s packed in well. Sprinkle the cheddar cheese over each bun, then place them under the grill until the cheese is golden and bubbling. This should take about 3-4 minutes.
Step 6: Plate and Serve
Distribute the roasted potato wedges among your plates and serve the confit duck brioche buns alongside. Top each bun with a handful of rocket and serve with a dollop of mayonnaise on the side for dipping the wedges. Enjoy your meal!