Ingredients:
For 10 people:
4 pieces of duckling
4 tbsp. salt
4 tsp sugar
½ head of red cabbage
1 dl soya
4 tbsp. syrup
Misomayonnaise:
1 tsp miso
4 tbsp. mayonnaise
Toasted sesame oil
Hoisin sauce (can be bought ready-made):
2 tbsp. Muscovado sugar or dark syrup
1 tbsp. sesame oil
2 tbsp. rice vinegar
2 cloves garlic
4 tbsp. soya
4 tbsp. peanut butter
2 tbsp. chilli sauce
8 sliders (mini burger buns)
Garnish: chilli and spring onions
Procedure:
The day before: start by sugaring/salting the duck legs. They should then be refrigerated for 24 hours.
On the day: roast the duck legs in the oven at 180 degrees, for 50 minutes. Pour the frying fat over the legs a few times, as this helps to crisp the skin.
Chop the red cabbage as finely as possible and marinate it with soya and syrup. Then put it in the fridge.
Buy a good quality ready-made mayonnaise and mix it with miso and toasted sesame oil. As the miso is quite firm, it may be a good idea to stir in half the mayonnaise first. This will soften it and make it easier to stir into the rest of the mayonnaise. Be a little careful with the sesame oil as it is quite strong.
The hoisin sauce is made as follows:
Combine the sugar, sesame oil and rice vinegar in a deep bowl and steep for 5 minutes until the sugar has dissolved.
Peel and press the garlic and mix with the soya, peanut butter and chilli sauce in the bowl. Mix well until smooth.
Garnish: chilli and spring onions
Device:
Peel the meat from the duck legs.
Toast the meatballs on the cutting surface and spread with the miso mayonnaise.
Then put the red cabbage on top and then the plucked duck meat. Pour some hoisin over the duck meat and sprinkle with finely chopped chilli and spring onion. Finally, top with the buttered slider top.
You're welcome.
Ingredients
Directions
The day before: start by sugaring/salting the duck legs. They should then be refrigerated for 24 hours.
On the day: roast the duck legs in the oven at 180 degrees, for 50 minutes. Pour the frying fat over the legs a few times, as this helps to crisp the skin.
Chop the red cabbage as finely as possible and marinate it with soya and syrup. Then put it in the fridge.
Buy a good quality ready-made mayonnaise and mix it with miso and toasted sesame oil. As the miso is quite firm, it may be a good idea to stir in half the mayonnaise first. This will soften it and make it easier to stir into the rest of the mayonnaise. Be a little careful with the sesame oil as it is quite strong.
The hoisin sauce is made as follows:
Combine the sugar, sesame oil and rice vinegar in a deep bowl and steep for 5 minutes until the sugar has dissolved.
Peel and press the garlic and mix with the soya, peanut butter and chilli sauce in the bowl. Mix well until smooth.
Garnish: chilli and spring onions
Device:
Peel the meat from the duck legs.
Toast the meatballs on the cutting surface and spread with the miso mayonnaise.
Then put the red cabbage on top and then the plucked duck meat. Pour some hoisin over the duck meat and sprinkle with finely chopped chilli and spring onion. Finally, top with the buttered slider top.
You're welcome.
