Instructions

Shredded duck confit
Sear the shredded duck confit still frozen in fry pan for 2 min each side.
Glaze it with the Char Siu sauce with the grill salamander.

Sauce Char Siu
Peel and mince the red onion.
Sear them, add sugar then deglaze with the light soy sauce, dark soy sauce, cooking wine, and water.
Add the corn-starch to get a nice texture.

Spicy mayonnaise
Mix the mustard, yolk egg and oil for making a “mayonnaise”.
Add the tamarin, koon yick wah kee sauce then season.

Burger
Toast the burger bun in salamander grill for 2-3 min.
Spread out the spicy “mayonnaise”.
Dispose the glazed shredded duck confit.
Add the Char Siu sauce, and the rocket salad.
Finish with crispy onions and cover with the second slice of bun.

Chef's advice

Sear the shredded duck confit still frozen will give softness.