Duck Sliders with Asian Slaw
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.