These mini bread rolls make great party food, especially when filled with tender slices of duck and a crunchy fresh slaw.
2 duck breasts
sea salt and freshly ground pepper
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
10 slider buns or other small bread rolls, halved and toasted
kewpie or regular mayonnaise
extra mint leaves to serve, optional
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.