Cajun BBQ Pulled Duck Burger
with spiced wedges and charred corn slawCalories
:
1229 kcalProtein
:
53.7g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Sulphites
- Egg
- Mustard
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
600 grams
Potatoes
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Sweetcorn
50 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
40 grams
South Carolina Style BBQ Sauce
(Contains: Mustard May be present: Mustard)
300 grams
Confit Duck Leg
50 grams
Ketchup
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)5144 kJ
Energy (kcal)1229 kcal
Fat60 g
of which saturates13.2 g
Carbohydrate121.4 g
of which sugars27.8 g
Dietary Fiber10.8 g
Protein53.7 g
Salt4.1 g
Potassium1163 mg
Calcium39.2 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm thick wedges.
- Pop onto a lined baking tray. Toss with half the Cajun spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Remove the confit duck legs from their packaging.
- Place onto a lined baking tray, skin-side up, and season with salt and pepper.
- When the oven is hot, roast on the top shelf for 20-22 mins.
- Once cooked, remove from the oven, add the Carolina BBQ sauce and ketchup, and pull apart with two forks. Discard the bones. IMPORTANT: Ensure the duck is piping hot throughout.
3
- Drain the sweetcorn in a sieve.
- Place a large pan over high heat (no oil).
- Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time—you want the sweetcorn to pick up some nice colour.
4
- Toss the charred corn with the mayo and coleslaw.
- Season to taste with salt and pepper.
5
- Pop the buns into the oven to warm, 2-3 mins.
6
- When everything's ready, top your base buns with the BBQ pulled duck and some of the charred corn slaw.
- Serve with your wedges and any remaining slaw alongside.
