Thai Style Pulled Duck Sliders

YIELD: 10 servings

For the duck:
1 lb. prepared pulled duck meat

For the Thai sauce:
½ cup soy sauce
2 Tbsps. peanut oil
½ tsp. toasted sesame oil
½ cup molasses
1 Tbsp. fresh ginger
2 Tbsps. fresh garlic
1 Serrano pepper, whole

For the red curry vinaigrette:
1 cup white vinegar
1 cup granulated sugar
2 Tbsps. fish sauce
2 Tbsps. red curry paste
2 Tbsps. toasted sesame oil
2 Tbsps. Dijon mustard
¼ cup roasted garlic (pureed)
1 cup peanut oil

To assemble:
½ oz. corn oil
4 oz. Thai marinated duck meat
2 Tbsps. hoisin sauce
10 slider buns, buttered and toasted
shredded cabbage, as needed
sliced cucumber, as needed
sesame seeds, as needed

1. Place duck meat into mixing bowl. Pull apart any large chunks of meat. The target size of the chunks should be no more than 1”x2-3” in size. Add ½ cup Thai sauce to the meat and toss to coat each piece.
2. For the vinaigrette: Measure all vinaigrette ingredients into a mixing bowl except for the peanut oil. Whisk to incorporate, making sure the sugar dissolves. Slowly add peanut oil in a thin stream, using a stick blender to emulsify.
3. To assemble the sliders: Place oil in hot skillet and add one portion of duck meat. Allow to cook for 1 minute, until hot an beginning to brown. Remove from skillet, add hoisin sauce to coat the meat. Assemble in this order: slider bun, 1.5 oz. heated duck meat, 1 tsp. shredded cabbage, 1 tsp. red curry vinaigrette, 1 slice cucumber, ¼ tsp. sesame seeds.

Photo: Maple Leaf Farms | Recipe: Chef Greg Reggio, New Orleans