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Carolina Kitchen: Duck sliders

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Photo: WLOS staff

By Billy Graham Training Center Chef Douglas Walls

Ingredients

  • 2 duck breasts, scored 8 oz. each
  • Salt & pepper to taste
  • Favorite blackening seasoning

Lemon aioli

  • Mayo: 4 oz.
  • Half Lemon
  • Garlic salt (if desired)

Wilted spinach:

  • 1/4 lb. fresh spinach or arugula
  • 1/4 cup water (for pan to help with wilting)
  • 1 oz. minced ginger
  • 2 Tbsp. olive oil
  • 1/2 lemon

Instructions

  • Put sesame oil in hot wok.
  • Add ginger.
  • Add arugula into the pan until it wilts a bit, add salt and pepper, add lemon juice.
  • Spread mayo onto bottom of the buns, which you should grill off first
  • Grill duck breasts about five minutes each side, slice into slices.
  • Put slices onto bread, top with wilted greens, add carmelized onions, put on top buns.
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