Thai-Style Duck Sliders with Spicy Pineapple Slaw
These rich, flavor-packed mini burgers feature a spicy kick and will be the talked-about bite at your next party.
Ingredients
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1
12 oz Maple Leaf Farms Ground Duck Meat
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2
1 Shallot, minced
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3
1 Tbsp Lime Juice
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4
2 Tbsp Brown Sugar
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5
2 Tbsp Asian Fish Sauce
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6
1/2 cup Mayonnaise
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7
2 tsp Red Curry Paste
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8
1 Tbsp Asian Fish Sauce
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9
2 Tbsp Lime Juice
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10
2 cups Napa Cabbage, thinly sliced
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11
1 cup Pineapple, chopped
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12
1/2 cup Radishes, chopped
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13
1/4 cup Salted Peanuts, chopped
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14
1/4 cup Fresh Cilantro, chopped
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15
8 small Slider Buns, split and toasted
Directions
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1
Preheat a large skillet or griddle over medium-low heat.
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2
Combine ground duck, minced shallot, lime juice, brown sugar and fish sauce in a large bowl, mixing to incorporate uniformly. Divide mixture into 8 patties. Grill patties on the preheated pan about 3-4 minutes per side, until just cooked through.
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3
While the patties cook, whisk together mayonnaise, red curry paste, fish sauce and lime juice. Combine napa cabbage, pineapple and radishes in a large bowl, then toss with the dressing. Add peanuts and cilantro, and toss lightly to combine.
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4
To serve, place a slider patty on each of the toasted slider buns. Top with about 2 tablespoons of the slaw, add the top of the bun and secure with a skewer. Serve immediately.