Thai Style Pulled Duck Sliders

Grand Prize 2011 Chef Recipe Contest, Chef Greg Reggio

Ratings

Serving Size {10 Servings}

Ingredients


Thai Sauce


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)





Thai Marinated Maple Leaf Farms Duck


1 Pound Maple Leaf Farms Pulled Duck Meat


1/2 Cup Thai Sauce





Red Curry Vinaigrette


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





Pulled Duck Sliders


1/2 Ounce Corn Oil


4 Ounces Thai Marinated Duck Meat


2 Tablespoons Hoisin Sauce





Assembled Duck Sliders


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

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Thai Sauce: Combine all ingredients and blend in a food processor until well blended.


Marinade: Place pulled duck meat into a mixing bowl. 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. Measure Thai sauce and add the duck meat. Toss to coat each piece of duck meat.


Vinaigrette: Measure all ingredients into a mixing bowl except for the peanut oil. Whisk to incorporate, making sure that the sugar dissolves. Slowly add the 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: Place oil and Thai marinated duck meat in skillet. Allow to cook for approximately 1 minute or until the pulled duck meat is hot and begins to brown. Remove skillet from heat, add hoisin sauce and toss to coat the meat.


To Assemble Duck Sliders: Build in the order of ingredients for "Assembled Duck Sliders." Cap with the top of the slider bun and secure with a bamboo skewer.



2011 Chef Recipe Contest


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