Anka confit-burgare

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1. 1
   In a small saucepan, heat the oil over a low heat and add the onion. Fry gently for 10-15 mins until really soft. Stir in the onion marmalade, then take off the heat.
2. 2
   Cook the duck confit following pack instructions, then remove from the bone and pull into thick shreds, seasoning to taste.
3. 3
   Cut the buns in half and spread the cut sides with a little butter. Place on a griddle pan, butter-side down, over a high heat for around 1 min until griddle lines appear.
4. 4
   Spread the mustard on one half of each bun and onion marmalade on the other, then fill the buns with the shredded duck and some salad leaves. Serve immediately.