Description
The lean, tender meat that makes up this product is pulled from slowly-roasted whole duck then shredded to the perfect working size. This product is incredibly versatile – use in tacos, salads, sandwiches, wraps and even poutine! Best of all its unflavoured so you can spice anyway you like it!
Recipe: Duck Sliders with Plum Sriracha Sauce and Cucumber-Radish Pickle
Ingredients:
- 1 500 g pkg Pulled Duck Meat, thawed
- 20 (approx) mini burger buns
Plum Sriracha Sauce:
- 1¼ cups (300 mL) plum sauce
- ½ cup (125 mL) ketchup
- 2 tbsp (30 mL) each soy sauce & apple cider vinegar
- 2 tsp (10 mL) minced gingerroot
- 2 tsp (10 mL) sriracha (or to taste)
- 2 cloves garlic, minced
Cucumber-Radish Pickle:
- 3 mini seedless cucumbers
- 5 – 6 small radishes
- 3 tbsp (45 mL) rice vinegar
- 1 tbsp (15 mL) sesame oil
- 1½ tsp (7 mL) sugar
- ½ tsp (2 mL) salt
Makes 20 sliders.
Directions:
- Separate duck meat into shreds using fingers. Set aside
- Combine sauce ingredients in medium saucepan and bring to a boil, stirring often; simmer for 5 minutes.
- Stir in duck meat and heat through, about 5 minutes.
- Meanwhile, cut cucumbers and radishes into julienne strips, about 1-inch (2.5 cm).
- Place in small bowl and add remaining ingredients. Chill at least 1 hour.
- To serve: place a small amount of duck filling on bottom side of each bun. Drain cucumber mixture and use to top duck filling. Top with bun tops and serve.
Reviews
There are no reviews yet.