This is inspired by THE MOST EPIC burger I have ever tasted in my life.
It was at a street food festival in Shoreditch and served up by the masterminds behind The Frenchie, London's confit duck-lovin burger team who offer a confit duck burger in-between toasted brioche buns that has London foodies going completely mad!
In order to have my own stab at this delicious creation, I turned to Jamie Oliver for inspiration, with this sticky and sweet soy, chilli, cinnamon and clove marinade which produces slightly spicy, sweet, tangy shredded duck meat.
Sandwich this duck meat between layers of goats cheese and honey and you have a winner.
Ingredients: serves 2
For the duck legs:
2 duck legs
1/2 cinnamon stick
2tbsp soya sauce
4tbsp olive oil
1/2 tsp mixed spice
1tbsp good quality chilli oil
Good pinch of coarse sea salt and pepper
Brioche buns/wholemeal rolls
Extra chilli oil
Add all the ingredients for the duck marinade to a plastic sandwich bag. Shake well to mix and then add in the duck legs. Make sure the duck legs are thoroughly coated in the marinade and then seel the bag and leave the duck legs in the fridge for a minimum of 2 hours. (Overnight is best.)
Preheat the oven to 170 degrees C (fan.)
Once the duck legs have been marinated, tip the whole contents of the plastic bag into a roasting tray and then roast the duck legs in the oven for about 2-2.5 hours. After 1.5 hours, turn the heat down slightly and cover the tray with tinfoil.
Once the duck legs are cooked they should be crispy and golden brown. Carefully pull the duck meat away from the bone using two forks.
Tip the juices from the roasting dish into a frying pan and put over a medium-high heat. Cut the buns in half and fry in the pan for 2-3 minutes until they are slightly toasted and have taken on all the meat juices.
Then top one half of the buns with a good handful of lambs lettuce, the shredded duck meat, some crumbled goats cheese and a squeeze of honey. Sandwich with the other half of the bun and then dig in!!
You could also drizzle over a little extra chilli oil if you fancy.
Inspired by: http://www.jamieoliver.com/recipes/duck-recipes/sweet-duck-legs-cooked-with-plums-and-star-anise/