Ingredients
- For the slaw
- 2 carrots grated
- 2 green apples grated
- 2 chives thinly sliced
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- Salt and freshly ground black pepper
- For the cilantro and lime mayo
- 3 tablespoons mayo
- ¼ bunch of fresh cilantro finely sliced
- 1 lime the juice
- Salt and freshly ground black pepper
- For the confit
- 1 packet of duck leg confit 2 legs per package or leftovers
- 12 slider buns 4 for each
Instructions
- In a large bowl, mix all the ingredients of the slaw and mix well to coat evenly. Reserve on the fridge.
- In a food processor add all ingredients for the cilantro & lime mayo and mix. Keep in the fridge until service.
- You can heat the confit until warm and then place it over paper towels to drain all the grease, let it cool over the paper towels. Then shred the confit and reserve until service.
- Putting together the sliders, first toast the buns to your preference, then generously garnish each bun with duck and slaw. Serve with the cilantro & lime mayo so everybody season their slider.
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