Jerk Duck and Mango Salsa Lotus Root Sliders

2016 Recipe Contest 1st Runner Up, Sherri Williams, Crestview, FL
Try this easy, tropical twist on sliders with spicy jerk duck leg meat and sweet mango salsa.


Prep Time {20 min}

Cook Time {1 hr 45 min}

Serving Size {10-12 sliders}


Jerk Seasoning:
2 Tbsp. Brown Sugar
1 Tbsp. Allspice
1/4 tsp. Thyme
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Ground Cumin
1/2 tsp. Cayenne Pepper
2 tsp. Sea Salt
1 tsp. Black Pepper
1 Lime - Juice and Zest
2 Tbsp. Dark Rum
1 Tbsp. Olive Oil

2 Maple Leaf Farms All Natural Duck Legs

Mango Salsa:
1 Mango, peeled and diced
1 Serrano Pepper, chopped
1/4 cup Red Onion, chopped
1/4 cup Fire-roasted Red Pepper, chopped
1 Lime - Juice and Zest
1/3 cup Cilantro Leaves, chopped
Sea Salt and Black Pepper, to taste

Oil for frying

1 1/2 lbs. Lotus Root, thinly sliced*

Sea Salt and Black Pepper, to taste


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Duck Legs:
1. Preheat oven to 400°F. Place aluminum foil on a baking pan; rub with oil.
2. In a small bowl, stir together jerk seasoning ingredients. Generously rub jerk seasoning on duck legs. Reserve 1 teaspoon of jerk seasoning for shredded duck legs.
3. Place duck legs in baking pan and lightly cover with aluminum foil. Bake for 45 minutes.
4. Reduce oven temperature to 350°F; uncover duck legs and cook for 60 minutes.
5. Remove duck legs from oven. Shred duck leg meat and add reserved jerk seasoning to warm duck meat. Let cool for 5-10 minutes.

Mango Salsa:
While duck legs are roasting, combine mango salsa ingredients in a mixing bowl. Cover and refrigerate until ready to use.

Lotus Root Chips:
Heat fryer to 300°F. Fry lotus root for 2-3 minutes or until golden brown and crispy. Drain on paper towels and sprinkle with sea salt and pepper.

Combine shredded duck meat and half of the mango salsa. Place lotus root chips on platter. On each lotus root chip, spoon duck and mango filling, followed by another lotus root chip. Top each with salsa.

*Note: Squeeze lemon juice on lotus root slices to slow oxidation.

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