Le Quacktastic Duck Slider

Congratulations to Blue Hill Sous Chef Daniel Moreno for receiving the most votes with option #4 in the duck slider competition at the 2019 Sheep Shearing Fest! Pick up some Stone Barns duck in the Farm Store and try the winning recipe at home.

Le quacktastic duck slider

Courtesy of Daniel Moreno

The patty:
2.5oz ground, skinless Stone Barns, pasture-raised duck. Pressed flat and put on a wire rack and cold smoked over applewood for 1 hour.

The spice mix:
2 parts pink peppercorns
1 part yellow mustard seeds
1 part fennel seeds
1 part coriander

Toast all spices in a 350F oven until fragrant, about 5 minutes. Grind finely in an electric spice grinder.
For the total quantity of ground spices, add 2 times that amount in kosher salt. So if you have 1/2 cups ground spices, add 1 cup kosher salt. Mix well.

Preserved fruit mostarda:
500g assorted dried fruit, chopped
220 g honey
130 g water
150 g lemon juice
75 g sugar
150 g white wine
1 Tb ginger, fine bruniose
1 tsp, Szechwan peppercorns, tied up in cheesecloth
60 g Armagnac

Boil and reduce all ingredients except for fruit.
When reduction is almost syrup consistency, remove peppercorn sachet, add fruit, cook for 5 more minutes.
Cool down, will thicken when cool. Once cooled, chop by hand or pulse in food processor to desired consistency.

Fried shallots:
6 shallots
4 cups water
1 Tb salt
4 cup rice or Wondra flour
3 qt canola oil

Thinly slice shallots by hand or with a mandoline and place into a heat-safe container.
Bring 4 cups water to a boil. Add 1 Tb salt. Pour the boiling hot brine over the sliced shallots, allow to cool to room temperature.
Heat canola oil in a pot that is at least 2 times the volume of the oil. DO NOT fry your shallots in a full pot of oil! Heat the oil to 350F
Drain the sliced shallots and pat dry on a towel lined tray.
Dredge the brined shallots in the rice or Wondra flour. Shake off excess flour and fry in small batches in the hot canola oil until golden brown. Remove the fried shallots with a spider onto a tray with a wire rack. Season with salt and pepper.

The bun:
Stone Barns Bakery whole grain brioche bun, buttered and grilled.

To assemble duck slider:
Season smoked duck patty liberally with spice mix. Grill duck patty over charcoal to desired doneness.
Place patty on freshly grilled bottom bun. Top with mostarda, then fried shallots, then top bun. Serve and eat immediately.