Duck Sliders with Asian Slaw
Photography by Manja Wachsmuth.
These mini bread rolls make great party food, especially when filled with tender slices of duck and a crunchy fresh slaw.
INGREDIENTS
2 duck breasts
sea salt and freshly ground pepper
Slaw
2 tablespoons chilli sauce
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon soy sauce
1½ cups finely shredded red cabbage
1 spring onion, sliced thinly
1 long red chilli, seeded and sliced thinly
¼ cup mint leaves, sliced thinly
To assemble
10 slider buns or other small bread rolls, halved and toasted
kewpie or regular mayonnaise
extra mint leaves to serve, optional
METHOD
Score the skin on the duck breasts and season both sides. Place skin side down in a cold sauté pan and turn the heat to medium.
Cook for 10 minutes until the skin is golden and crisp. Turn over and cook for a further 3-4 minutes for medium rare duck. Transfer to a plate and cool for 10 minutes. Remove the skin if desired, then slice each breast into 20 very thin slices.
Slaw: Whisk the chilli sauce, oil, lemon juice and soy together. Place all the remaining ingredients in a bowl and toss with enough of the dressing to lightly coat.
To assemble: Spread the base of the warm buns with mayo and top with a pile of slaw, slices of duck and a mint leaf. Sandwich with the tops and secure with a toothpick. Serve immediately. Makes 10
Pantry Note: Kewpie is a Japanese brand mayonnaise used widely in Japanese fast foods and modern Japanese cuisine. Available from the international section of some supermarkets or from Asian food stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!