This recipe is part 2 of our pulled duck extravaganza! Essentially, we cooked three duck breasts with the same method at the same time before using the meat in two different ways. This component came about when I saw fresh brioche slider rolls in the store. We’ve used brioche before, and sometimes it can lose its structure as you eat given its buttery fluffiness…so we lightly toasted them on a flat top to help them maintain their integrity, and that was a revelation that we will continue doing in the future. As for the filling, we relied on the requisite duck breast…and then we added hoisin, lemongrass, and ginger to really accentuate the natural richness of the duck meat. The cucumber was added for a little additional moisture and for its crunchy texture…and the scallions found their way into the dish for their mild onion notes and their visual appeal. When all was said and done, this whole meal was a great use of our duck!
We served our sliders with Duck and Veggie Egg Rolls and sautéed sliced carrots with edamame!
Time: 5.5 Hours (5 of which is letting the slow cooker do all of your work for you)
- Duck Breast
- Fresh Ginger
- Hoisin Sauce
- Lemongrass Paste
- Scallion Onions
- Brioche Slider Rolls
- Place your duck breast(s) in your slow cooker, and poke the skin with a toothpick a bunch of times to allow for better fat rendering. Then, pour in a little rice vinegar and hoisin sauce. Put the lid on, set the heat to low, and let it cook for about 5 hours.
- As your duck nears the end of its cooking time, slice your cucumber thinly (will give your sandwiches a nice light crunch). Also, slice your scallions into thin ribbons.
- When your duck is ready, peel the skin off, and place the meat in a bowl. Use two forks to shred.
- Pour hoisin sauce over your duck, add some lemongrass paste, and grate in some fresh ginger with a microplane grater. Then, fold to combine. Use more hoisin if you want a saucier slider.
- Heat a little oil in a pan, and add your duck mixture to heat it back up and enhance the flavours.
- Slice your Brioche rolls, and place them cut side down on a flat pan to toast briefly. This will give them a little more structure as you eat.
- Arrange your rolls on your plate, scoop your duck onto the bottom roll, sprinkle your scallion, and top with your cucumber slices. (We put the cucumber on the bottom of our stack for picture purposes)
- Devour, and enjoy!