Cooking time

Duck Confit Burgers with Roquefort Cheese

  • Preparation : 20 minutes
  • Cooking : 12 minutes
  • Portions : 4


  • 2 Brome Lake duck legs confit
  • 4 hamburger or ciabatta buns (toasted or not)
  • Dijon mustard
  • Thin slices of red onion
  • Chopped lettuce
  • Sweet or hot pepper jelly
  • Chunks of Roquefort cheese


  1. Place the duck confit on a baking sheet and heat for 10–12 minutes in the oven at 190 °C (375 °F). You can also brown the top of the confits for a few minutes under the broiler at the end of cooking.

  2. Remove from the oven and wait 5 minutes before deboning them and coarsely shredding the meat. Place the four bun bottoms on a small platter and brush with a little Dijon mustard. Lay 1–2 slices of onion on each, then a portion of the duck confit meat. Then garnish with some of the Roquefort cheese.

  3. Place under the grill for a few minutes to melt the cheese a little.

  4. Immediately serve one burger per person and top with the chopped lettuce and sweet or hot pepper jelly. Serve with crudités and potato chips of your choice.

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