Pulled Confit Duck Burger With Duck Fat Chips And Truffle Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Separate the white fat and the duck jelly from your duck leg[s] and set both aside for later

Add the duck leg[s] to one side of a tin foil-lined tray (or two!) with a drizzle of vegetable oil and season with a pinch of salt and pepper

Cut your potatoes (skins on) into chips

Add the chips to the other side of the baking tray[s] with the reserved white fat and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 28 min or until the duck is golden and crispy

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Reduce the heat to medium-low and cook for 6-7 min or until golden and softened

While the onions are softening, wash your salad, then pat dry with kitchen paper

Chop your tomato[es] into wedges

Reserve a handful of salad for your burgers, then combine the remaining salad and the tomato wedges in a bowl – this is your salad

Once the onion has softened, add your onion marmalade to the pan with half your white wine vinegar (save the rest for later!) and cook for 1-2 min or until all the liquid has evaporated – this is your caramelised onion

Transfer the caramelised onion to a plate then set aside until serving, reserve the pan

Combine your mayo and truffle oil in a bowl – this is your truffle mayo

Once the duck is golden and crispy, remove from the tray[s] and transfer to a clean chopping board

Slice your brioche bun[s] in half (if required!) and add to the baking tray[s] where the duck was, cut-side up then return the tray[s] to the oven for 2-3 min further or until the brioche is warmed through and the chips are golden and crisp

Toss the salad with a drizzle of olive oil and the remaining white wine vinegar – this is your tomato salad

Shred apart the duck using two forks (watch out for any bones!) – this technique is known as 'pulling'

Return the reserved pan to a medium heat and add the reserved duck jelly and the pulled duck

Mix together until fully combined and warmed through – this is your pulled confit duck