Pulled duck confit burger, piquillos fondue, brebis and red onions - Rougié
Add even more indulgence to your burger with our pulled duck confit! A perfect blend of textures between the tender meat, the sweetness of the piquillos fondue, and the richness of the brebis, all...
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Cooking tools:
- Blender
- Skewer
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Stove
Ingredients
- 4 pieces of pulled duck confit
- Piquillos 400g
- Whipping cream 1dl
- Olive oil 2dl
- Espelette pepper QS
- Red onions 4 pieces
- Caster sugar 80g
- Vinegar 1dl
- Sheep cheese 150g
- Arugula salad 100g
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