Recipes > Appetizers > Thai Style Pulled Duck Sliders

Thai Style Pulled Duck Sliders

Name: Thai Style Pulled Duck Sliders
Total time: 60 min
Cuisine: Asia
Ingredients: 1/2 Cup Soy Sauce; 2 Tablespoons Peanut Oil; 1/2 Teaspoon Toasted Sesame Oil; 1/2 Cup Molasses; 1 Tablespoon Fresh Ginger; 2 Tablespoons Fresh Garlic; 1 Each Serrano Pepper (whole); 1 Pound Maple Leaf Farms Pulled Duck Leg Meat; 1/2 Cup Thai Sauce; 1 Cup White Distilled Vinegar; 1 Cup Granulated Sugar; 2 Tablespoons Fish Sauce (Squid Brand); 2 Tablespoons Red Curry Paste; 2 Tablespoons Toasted Sesame Oil; 2 Tablespoons Dijon Mustard; 1/4 Cup Roasted Garlic (pureed); 1 Cup Peanut Oil; 1/2 Ounce Corn Oil; 4 Ounces Thai Marinated Duck Meat; 2 Tablespoons Hoisin Sauce; 1 Each Slider Buns (buttered & toasted); 1.5 Ounces Heated Duck Meat (approximately); 1 Teaspoon Basil Ribbons (1/8” ribbons); 1 Teaspoon Shredded Cabbage (1/16” ribbons); 1 Teaspoon Red Curry Vinaigrette; 1 Each Sliced Cucumber (peeled and sliced 1/4” thick); 1/4 Teaspoon Sesame Seeds

Grand Prize 2011 Chef Recipe Contest, Chef Greg Reggio

Ingredients

1/2 Cup Soy Sauce
2 Tablespoons Peanut Oil
1/2 Teaspoon Toasted Sesame Oil
1/2 Cup Molasses
1 Tablespoon Fresh Ginger
2 Tablespoons Fresh Garlic
1 Each Serrano Pepper (whole)
1 Pound Maple Leaf Farms Pulled Duck Leg Meat
1/2 Cup Thai Sauce
1 Cup White Distilled Vinegar
1 Cup Granulated Sugar
2 Tablespoons Fish Sauce (Squid Brand)
2 Tablespoons Red Curry Paste
2 Tablespoons Toasted Sesame Oil
2 Tablespoons Dijon Mustard
1/4 Cup Roasted Garlic (pureed)
1 Cup Peanut Oil
1/2 Ounce Corn Oil
4 Ounces Thai Marinated Duck Meat
2 Tablespoons Hoisin Sauce
1 Each Slider Buns (buttered & toasted)
1.5 Ounces Heated Duck Meat (approximately)
1 Teaspoon Basil Ribbons (1/8” ribbons)
1 Teaspoon Shredded Cabbage (1/16” ribbons)
1 Teaspoon Red Curry Vinaigrette
1 Each Sliced Cucumber (peeled and sliced 1/4” thick)
1/4 Teaspoon Sesame Seeds

Directions

Thai Sauce

1
Combine soy sauce, 1 Tbsp. Peanut Oil, 1/2 tsp Sesame Oil, Fresh Ginger, Fresh Garlic and Serrano pepper and blend in a food processor until well blended.

Marinade

1
Place pulled duck meat into a mixing bowl.
2
Pull apart any large chunks of duck meat. The target size of the chunks should be no more than 1 inch wide by 2-3 inches long.
3
Measure Thai sauce and add the duck meat.
4
Toss to coat each piece of duck meat.

Vinaigrette

1
Combine the white vinegar, granulated sugar, fish sauce, red curry paste, 2 Tbsp. sesame oil, Dijon mustard, and roasted garlic into a mixing bowl.
2
Whisk to incorporate, making sure that the sugar dissolves.
3
Slowly add the 1 cup peanut oil in a thin stream, using a stick blender to quickly emulsify the dressing.

Note: This dressing will have some separation the longer it sits. Be sure to stir frequently to re-emulsify.

Sliders

1
Place corn oil and Thai marinated duck meat in skillet.
2
Allow to cook for approximately 1 minute or until the pulled duck meat is hot and begins to brown.
3
Remove skillet from heat, add hoisin sauce and toss to coat the meat.

To Assemble Duck Sliders: Build each slider in the following order: 1 slider bun buttered and toasted, 1.5 oz. duck meat, 1 tsp basil, 1 tsp shredded cabbage, 1 tsp red curry vinaigrette, 1 cucumber slice, and 1/4 tsp sesame seeds. Cap with the top of the slider bun and secure with a bamboo skewer.