Duck Sliders

Cook Duck Sliders with Elm City Social in New Haven, Connecticut

Posted by A Bite To Eat

About

Share

You Will Need (9 things)

  • 1 ½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • ½ tsp Dried  Thyme
  • 1 Bay Leaf , crumbled
  • 8  moulard Duck legs (about 4 pounds total), rinsed and patted dry but not trimmed

  • Onion Jam

  • 2 Red Onion slivered
  • 2 tbsp Sugar
  • 2 tbsp Red Wine Vinegar

Steps (5 steps, 45 minutes)

  1. 1

    In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.

  2. 2

    The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.

  3. 3

    Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.

  4. 4

    Onion Jam

    cook onions on medium heat until soft
    add in sugar and vinegar
    reduce until thick

  5. 5

    pick duck off bones
    grill slider buns
    top bottom bun with arugula
    add duck, onion jam, sliced brie cheese
    serve