This recipe for mini duck confit burgers with duck foie gras is provided by Ernest Soulard.
Toast the bread.
Heat the duck leg confit and the slice of mango.
Salt and pepper the foie gras slice.
Place the frozen duck foie gras slice directly in a hot non-stick pan and cover.
Leave the cutlet browned on both sides and remove once done.
To finish Plating: Glaze the small bun with the fig chutney. Add a slice of mango, the skinless duck confit, the duck foie gras, the slices of smoked duck breast, arugula, and finally, the top bun.
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