Mini duck confit burgers with duck foie gras

For 1 people


Ingredients for 1 burger:

  • 1 hamburger bun
  • 40 g Ernest Soulard skinless duck thigh confit
  • 1 30 g escalope Ernest Soulard raw, frozen duck foie gras
  • 2 slices Ernest Soulard smoked duck breast
  • Arugula
  • 1 tsp fig chutney
  • 1/4 slice mango
  • 1 cherry tomato
  • Salt
  • Pepper from a mill


  • Toast the bun.
  • Heat the duck thigh confit and the 1/4 slice of mango.
  • Salt and pepper the escalope of foie gras.
  • Place the frozen duck foie gras escalope directly in a very hot pan and cover.
  • Let the escalope brown and remove when done.


Glaze bottom bun with fig chutney.
Add a mango slice, the skinless duck confit, the duck foie gras escalope, the slices of smoked duck breast, the arugula and, finally, the top bun.