1. Blend cranberry cream from 50/50 Svansø Creamy Mayonnaise and Skælskør Frugtplantage Cranberry Jam. The cream can be made a few days in advance.
2. Brown the duck breast, spread the surface with Vendelbo Orange Marmalade and fry until the meat is pink.
3. Warm burger buns or sliders and spread top and bottom with cranberry cream.
4. Put lettuce leaves on the bottom, then a few slices of duck breast, and if necessary a little salt.
5. Top with pickled red onion and a little watercress.
