Tuesday 2nd March 2021.
March 2, 2021
It is Tuesday which means only one thing. It is Foodie day, as we link up with Feisty Foodie Sara up North in Canada.
Today we take a look at a recipe that Sara came up with in order to celebrate her son’s seventh birthday.
Duck Breast Sliders with Asian Slaw
2 duck breasts
Kosher 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 (or a bag of shredded cabbage with carrots would work too)
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 lightly toasted
Kewpie or regular mayonnaise
extra mint leaves to serve, optional
Score the skin on the duck in a cross-hatched pattern and season both sides with salt and pepper. 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 and the fat is rendered down. Turn over and cook for a further 4-6 minutes for medium rare duck. Transfer to a plate and cool for 10 minutes. Cut skin side down, 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. If desired, smear some hoisin sauce on the top bun with the tops and secure with a toothpick. Serve immediately. Makes 10
Note: Test the duck with an instant read thermometer. Medium rare should be 130 F and medium at 140 F. If replacing duck with pork tenderloin, temp should be 145 F.
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.