Chef Kristine’s Cookbook
Grilled Duck Sliders with Asian “Barbecue Sauce”
- 1 lb ground duck (or ground pork or turkey)
- 1 tbsp ginger, finely minced
- 1 clove garlic, finely minced
- 1/4 cup scallions, thinly sliced
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 egg
- 2 tbsp milk
- 1/2 cup panko crumbs
- 1/2 cup sugar
- 1/2 cup soy sauce
- 2 tbsp tomato paste
- 2 tbsp hoisin sauce
- 3 tbsp ginger, peeled, minced
- 1/2 tsp dried chile flakes (or to taste)*
- 1 clove large garlic, minced
- 2 tbsp orange zest
- 1/2 cup orange juice
- 8 slider rolls
- 8 pieces lettuce freshly washed and dried (butter or red leaf lettuce is nice)
- Begin Sauce:
- Place all sauce ingredients, except the orange zest and juice, into a small sauce pot. Bring the sauce to a boil then reduce heat to a slow simmer. Stir the sauce occasionally as itreduces and becomes thicker. Slowly simmer the sauce for about 20 minutes, or until it clings to a spoon. Add the orange zest and juice and simmer a few minutes longer. Set sauce aside.
Make Slide Meat:
- Place the ground duck into a medium bowl. Add the ginger, garlic, scallions,sesame oil and soy sauce to the duck meat and mix the ingredients together with a fork until nicelyblended. In a separate small bowl, beat the egg together with the milk until well-blended. Stir inthe panko crumbs. Add the egg mixture to the duck meat and blend together until the egg mixtureis completely incorporated. Cover the bowl with plastic and refrigerate the slider meat mix for 20minutes or so.
Prepare Rolls and Lettuce:
- Slice the rolls in half (making top and bottom halves), if needed (some brands come pre-sliced). Place on a sheet pan covered with foil. Arrange the lettuce leaves on the sheet pan. Set rolls and lettuce aside. Toasting the slider rolls on your grill adds a bit of extra flavor and texture, if desired.
- Heat your grill (charcoal or gas) to medium high heat. Prepare a second sheetpan with two layers of foil. Take slider meat out of fridge and divide it into 8 portions. Roll eachportion into a ball, then place each ball onto the sheet pan. Press each ball down to make littleslider patties about ½ - ¾ of an inch thick.Next, place the sliders onto the grill and cook for 6-7 minutes on their first sides, or until they arevery nicely cooked and showing a good amount of sear. Carefully turn the sliders over and finishcooking them on their second sides. Remove first layer of foil, revealing the second layer. Placecooked sliders onto the clean foil.Now brush a light coating of barbecue sauce onto the bottoms of the 8 slider rolls. Place a piece oflettuce, if desired, onto the roll. Now place a hot slider onto the prepared bottom halves of theslider rolls. Drizzle a generous spoonful of the barbecue sauce over the sliders and top each onewith the top half of its roll. Serve hot.Good accompaniments to these sliders would include grilled vegetables, steamed rice and/or anAsian slaw. Makes 8 sliders.
*Regarding chile flakes: Personal preference reigns in your kitchen, but do keep in mind that very spicy food will negatively affect the wine you’re enjoying with it!