Thai-Style Duck Sliders with Spicy Pineapple Slaw

2012 Video Recipe Contest 1st Runner Up, Jen Beckman, Falls Church, VA


Prep Time {10 min}

Cook Time {5 min }

Serving Size {8 servings}


For the slider patties:
12 oz. Maple Leaf Farms Ground Duck Meat
1 Shallot, minced
1 Tbsp. Lime Juice
2 Tbsp. Brown Sugar
2 Tbsp. Asian Fish Sauce

For the slaw:
1/2 cup Mayonnaise
2 tsp. Red Curry Paste
1 Tbsp. Asian Fish Sauce
2 Tbsp. Lime Juice
2 cups Napa Cabbage, thinly sliced
1 cup Pineapple, chopped
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1/2 cup Radishes, chopped
1/4 cup Salted Peanuts, chopped
1/4 cup Fresh Cilantro, chopped

8 small Slider Buns, split and toasted



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1. Preheat a large skillet or griddle over medium-low heat.

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.

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.

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.

2012 Video Recipe Contest

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