Shredded Crispy Duck Banh Mi Sliders with Pickled Carrot Radish Slaw and Spicy Aioli
These sliders are a firework of flavors and sensations. Shredded duck coated with a sweet and salty Sriracha glaze and crisped in the oven until caramelized is layered with creamy garlicky aioli, piquant veggie slaw, fresh cucumber and jalapeno heat. Here’s a recipe where you can use up any shredded duck meat, and if you don’t have any leftover duck lurking in your refrigerator, purchase duck legs confit and shred those for a luxurious step.
1 large carrot, cut in matchsticks
1 (4-inch) piece daikon radish, cut in matchsticks
1 tablespoon sugar
1 teaspoon salt
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
½ cup mayonniase
1 small garlic clove, minced
1 tablespoon fresh lime juice
2 teaspoons Sriracha or Asian hot sauce
8 ounces cooked and shredded duck leg meat (or confit)
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil (or rendered duck fat)
1 tablespoon Sriracha or Asian hot sauce
½ teaspoon ground coriander
6 French-style dinner rolls or slider buns, halved crosswise
½ English cucumber, thinly sliced
1 jalapeno pepper, seeded, thinly sliced
1 cup fresh cilantro sprigs
Make the slaw:
Place the carrot and daikon in a bowl. Sprinkle the sugar and salt over the vegetables, then rub with your fingertips until vegetables soften, about 1 minute. Add the vinegar and lime juice and stir to combine. Let stand at room temperature for 30 minutes.
Make the aioli:
Whisk all of the ingredients in a small bowl. Chill until use.
Make the duck:
Preheat the oven to 450°F. Place the duck in a small baking dish. Whisk the soy sauce, sugar, oil, Sriracha and coriander in a small bowl. Pour over the duck and mix to thoroughly coat. Bake in the top third of the oven until crisp and caramelized in parts, about 10 minutes, stirring once or twice.
Spread 1 to 2 teaspoons aioli on bottom bun half. Top with a layer of cucumber and then a mound of the carrot and daikon slaw. Top the slaw with shredded duck. Arrange jalapeno slices over the duck and top with cilantro sprigs. Spread another teaspoon of aioli on the top bun half. Repeat with remaining buns. Serve with lime wedges.