Thai-Style Pulled Duck Sliders

From: Chef Greg Reggio, Taste Buds Management, New Orleans. Yield: 10 servings.

Thai Sauce:
½ cup soy sauce
2 Tbsp. peanut oil
½ tsp. toasted sesame oil
½ cup molasses
1 Tbsp. fresh ginger
2 Tbsp. fresh garlic
1 serrano pepper, whole

Thai Marinated Pulled Duck Meat:
1 lb. pulled duck meat
½ cup Thai sauce

Red Curry Vinaigrette:
1 cup white distilled vinegar
1 cup granulated sugar
2 Tbsp. fish sauce
2 Tbsp. red curry paste
2 Tbsp. toasted sesame oil
2 Tbsp. Dijon mustard
¼ cup roasted garlic, pureed
1 cup peanut oil

Pulled Duck Slider:
½ oz. corn oil
4 oz. Thai marinated duck meat
2 Tbsp. hoisin sauce

Per Slider:
1 slider bun, buttered and toasted
1½ oz. heated duck meat
1 tsp. basil ribbons, cut 1/8”
1 tsp.  shredded cabbage, 1/16” ribbons
1 tsp. red curry vinaigrette
1 slice cucumber (peeled, sliced ¼” thick)
¼ tsp. sesame seeds

For Thai sauce: Combine all ingredients and blend in a food processor until well-blended.

For red curry vinaigrette: Measure all ingredients into mixing bowl except for peanut oil. Whisk to incorporate, making sure sugar dissolves. Slowly add peanut oil in a thin stream, using a stick blender to quickly emulsify the dressing. (Note: As the dressing sits, it will have some separation. Stir frequently to emulsify.)

For pulled duck sliders: Place oil in skillet, then add marinated duck meat. Allow to cook for approximately 1 minute or until pulled duck meat is hot and begins to brown. Remove skillet from heat. Add hoisin sauce and toss to coat the meat.

To assemble: Build in this order: Add heated duck meat to bottom half of bun, then add basil ribbons, shredded cabbage, red curry vinaigrette, sliced cucumber, sesame seeds and top half of slider bun. Secure with a bamboo skewer.