Chicken burger and duck confit, creamy dijon mustard, gruyere cheese and baby spinach salad |

Preparation time: 30 min

Preheat your Four at 425 °F

• General preparation

  Shred the duck leg. Chop the thyme. Chop the red onion.

• Pickled oignon preparation

  In a small saucepan, pour the red vinegar, add sugar and bring to a boil. Post-it red onion and let stand at room temperature for 15 to 20 minutes.

• Preparation of the burger

  Season the chicken thighs with salt and pepper. In nonstick skillet, drizzle with canola oil and fry over high heat 2 minutes on each side. Place chicken thighs on a baking sheet and bake for 10 minutes. Remove the duck meat in a bowl. Add the chopped fresh thyme. Place the mixture on the duck thighs and cover with a slice of Swiss cheese. Finish cooking in oven for 3-4 minutes.

• Bread preparation

  Cut buns in half and then brush them with olive oil. Toast in the oven for until golden.

• Make your burger

  On the bread spread the creamy dijon mustard. Add chicken thighs topped with duck, a bit of pickled onion and a few spinach leaves then hold up the burger with a bamboo stick.

• To serve

  Season the baby spinach leaves with the balsamic vinegar and the olive oil. Serve your burger with this salad.