Asian Duck Sliders
Delicious way to use some duck breasts!
Servings: 24 sliders
Equipment
Ingredients
Burger Ingredients
- 2.5 lbs duck breasts skinless
- 1 lb pork fat
- 24 Hawaiian Slider Buns
- 6 garlic cloves minced
- 1/2 shallot minced
- 1 tsp ginger minced
- 2 T hoisin sauce
- 2 tsp sesame oil
- 3 T less sodium soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 1/2 C panko add after marinating overnight
Cabbage Slaw
- 4 oz shredded cabbage
- 2 whole green onion stalks white and green
- A few T fresh chopped cilantro enough to be fragrant
- Dash of rice vinegar
- Dash of sesame oil
Serve With
- Gyoza
- Soy Sauce
- Extra Sriracha Mayo
Instructions
Daikon Instructions
- Make your daikon and let it pickle for multiple days (click on link in ingredients for recipe).
Burger Instructions
- Cut duck and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is).
- Grind the duck and pork fat through a fine plate in your LEM Big Bite Grinder.
- Mix your fat and duck together.
- Mix in all of your ingredients with the burger (except the panko).
- Cover your burger with plastic wrap and put it in the fridge overnight.
- Take your burger out and mix in the panko.
- Preheat your grill to medium heat and put a cast iron tray down.
- Form your burgers to the size of your slider buns.
- Grill ~5 minutes a side or until cooked all the way through (size of burger will affect time).
Cabbage Slaw Instructions
- Mix all cabbage slaw ingredients together.
Toppings
- Dress your burger with the daikon, slaw, and sriracha mayo and than serve with gyoza sauce, soy sauce, and/or extra sriracha mayo and ENJOY!!