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)
- 1/2 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
Direction
Thai Sauce:
- 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:
- 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:
- Combine the white vinegar, granulated sugar, fish sauce, red curry paste, 2 Tbsp. sesame oil, Dijon mustard, and roasted garlic into a mixing bowl.
- Whisk to incorporate, making sure that the sugar dissolves.
- 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:
- Place corn 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.