Duck confit burger

It felt almost unreal to be in the kitchen cooking the first of school day dinner. It felt like they had just finished school when it suddenly started again. You could even feel that the air changed from summer to fall mode, although it was +30 degrees when I began to prepare that dinner. With a champagne glass in one hand, I mixed up their lemonade (vanilla syrup, grapefruit syrup, lemon juice, and sparkling water), and slowly prepared our "celebratory" meal. A simple burger with duck confit, cucumbers, mango, and sauce.

4 brioche burger buns
2 duck confit legs
1 sprig rosemary

cucumbers:
4 small cucumbers thinly sliced
1 tsp mild extra virgin olive oil
sea salt to taste
a tiny bit of vinegar

mango:
1 medium-sized, sweet, and ready-to-eat mango, thinly sliced
pinch of smoked salt if you have

sauce:
8 tbsp mayonnaise
1 tsp tomato paste or ketchup
smoked paprika powder, optional
1 small garlic clove
sea salt to taste
freshly ground pepper to taste


Heat the oven to 200 °C and lay the duck legs on a pan, topping them with rosemary. When the oven is hot, place inside and heat for 15 -20 minutes).

If you serve with fries, add them now or even some minutes before to get them crunchy.

In the meantime, cut the buns open. Also, mix the cucumber ingredients separately with the mango with salt and mayonnaise sauce.

When the ducks are almost done, place the buns inside to heat them a bit.

Take everything out. Using forks, tear off the meat from bones.

Spread the sauce on both sides of the buns. On the slice below, add duck, then cucumbers and mango. Top with the upper bun and serve immediately while the burgers are still warm.