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Grilled Duck Sliders with Asian “Barbecue Sauce”

Main Course, Sandwich

Pairs With


Ingredients 1

Slider meat
1 lb. ground duck, (or ground pork or turkey)
1 tbsp. ginger, finely minced
1 clove garlic, finely minced
¼ cup scallions, thinly sliced
2 tsp. toasted sesame oil
1 tbsp. soy sauce
1 egg
2 tbsp. milk
½ cup panko crumbs
Barbecue Sauce
½ cup sugar
½ cup soy sauce
2 tbsp. tomato paste
2 tbsp. hoisin sauce
3 tbsp. ginger, peeled, minced
½ tsp. dried chile flakes, (or to taste)*
1 large clove garlic, minced
2 tbsp. orange zest
½ cup orange juice
8 slider rolls
8 pieces lettuce, freshly washed and dried (butter or red leaf lettuce is nice)


  1. STEP 1:
    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 it reduces 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.
  2. STEP 2:
    Make slider 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 nicely blended. In a separate small bowl, beat the egg together with the milk until well-blended. Stir in the panko crumbs. Add the egg mixture to the duck meat and blend together until the egg mixture is completely incorporated. Cover the bowl with plastic and refrigerate the slider meat mix for 20 minutes or so.
  3. STEP 3:
    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.
  4. STEP 4:
    Finish sliders: Heat your grill (charcoal or gas) to medium high heat. Prepare a second sheet pan with two layers of foil. Take slider meat out of fridge and divide it into 8 portions. Roll each portion into a ball, then place each ball onto the sheet pan. Press each ball down to make little slider patties about ½ - ¾ of an inch thick.
  5. STEP 5:
    Next, place the sliders onto the grill and cook for 6-7 minutes on their first sides, or until they are very nicely cooked and showing a good amount of sear. Carefully turn the sliders over and finish cooking them on their second sides. Remove first layer of foil, revealing the second layer. Place cooked sliders onto the clean foil.
  6. STEP 6:
    Now brush a light coating of barbecue sauce onto the bottoms of the 8 slider rolls. Place a piece of lettuce, if desired, onto the roll. Now place a hot slider onto the prepared bottom halves of the slider rolls. Drizzle a generous spoonful of the barbecue sauce over the sliders and top each one with the top half of its roll. Serve hot.
  7. STEP 7:
    Good accompaniments to these sliders would include grilled vegetables, steamed rice and/or an Asian 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!


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