Mini duck confit burgers with duck foie gras

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.

ARRANGEMENT :

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.