Peking Duck Sliders With Hoisin Sauce
Succulent roasted duck breast served on soft brioche buns with a savory hoisin glaze and crisp vegetable garnishes.
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Ingredients
- 2 large Duck breasts
- 8 pieces Slider buns or mini brioche rolls
- 1/2 cup Hoisin sauce
- 1/2 cup Cucumber, julienned
- 3 stalks Scallions, thinly sliced
- 1 teaspoon Five-spice powder
- 1 tablespoon Honey
- 1 tablespoon Soy sauce
- 1/4 cup Fresh cilantro(optional)
- 1 teaspoon Rice vinegar
Instructions
- 1
Score the duck breast skin in a diamond pattern and rub with five-spice powder and soy sauce.
- 2
Place duck breasts skin-side down in a cold skillet, then turn heat to medium to render the fat until skin is crispy.
- 3
Flip the duck and cook for 4-5 minutes or until an internal temperature of 135°F is reached for medium-rare.
- 4
Let the duck rest for 10 minutes before slicing into thin strips.
- 5
In a small bowl, whisk together the hoisin sauce, honey, and rice vinegar to create the slider glaze.
- 6
Lightly toast the slider buns until golden brown.
- 7
Spread a generous spoonful of the hoisin glaze on the bottom half of each bun.
- 8
Layer the sliced duck, julienned cucumber, scallions, and cilantro, then top with the remaining bun half.
Nutrition per Serving
420
Calories
24g
Protein
38g
Carbs
18g
Fat
2g
Fiber
12g
Sugar
850mg
Sodium
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