WHAT YOU NEED:
For the sauce,
1 onion, finely chopped
1 ½ red pepper, finely chopped
3 garlic cloves, chopped
2 tsp chopped fresh thyme
600ml tinned diced tomatoes
120ml vegetable stock
2 tsp honey
3 – 4 tbsp chipotle sauce (to taste)
For the glaze,
1 ½ tbsp whiskey
1 ½ tbsp honey
2 x Silverhill Roast Half Duck
To serve,
4 slices cheese
Lettuce leaves
4 toasted burger buns
HOW TO:
To prepare the sauce, heat a little oil in a saucepan, add the onion and red pepper and sauté for 3 to 4 minutes until softened but not browned. Add the garlic and thyme and cook for 1 minute.
Stir in the remaining ingredients and season with salt and freshly ground black pepper. Leave to simmer for 15 to 18 minutes until the sauce has thickened. Stir from time to time.
Preheat the BBQ to a medium to low heat. To prepare the glaze, mix the whiskey and honey together. Brush over the duck, place on the BBQ, cover with the hood and cook for about 15 – 20 minutes until crispy, turning from time to time.
Take off the racks, place on a plate and using 2 forks, shred the meat from the bone. Return the meat in roasting tray or pan to the BBQ. Add in the sauce and cook together for the flavours to meld..
Toast the burger buns on the BBQ. To assemble, place the base of the burger buns on a serving board. Spoon on the duck mix, arrange the cheese slices and lettuce leaves on top and top with bun lids.
Serve immediately.
