Food & Drink

Score with Jet Tila’s Duck Sliders Recipe

A fresh take on the big weekend classic

jet tila duck sliders!

Whether you’re sweeping in the Chinese New Year or getting amped for the Super Bowl showdown, we think you should be doing it with a belly full of bao. L.A.’s Pan-Asian cuisine expert, chef Jet Tila, gives the traditional slider an Asian makeover. We’re so game.

jet tila duck sliders!

Chinese Peking Duck Sliders
Serves six

2 lb. duck breast
4 to 6 bao buns (frozen folded bao or steamed buns)
8 scallions, 4-in. julienne placed in ice water until curly
½-¾ c. hoisin sauce

For marinade
4 slices fresh ginger root
2 tbsp. Shaoxing rice wine
⅓ c. oyster sauce
½ tsp. Chinese five-spice powder
¼ c. plus 2 tbsp. soy sauce
¼ c. hoisin sauce
¼ c. ketchup
3 tbsp. honey
2 tbsp. white sugar
2 drops red food coloring

jet tila duck sliders!

1. Score fat on duck breasts in a tight X pattern. 

2. In a bowl, stir together all marinade ingredients until well combined.

3. Pour marinade over duck. Marinate at least 6 hours in refrigerator. Drain, reserving marinade, then wipe excess off the skin side.

4. Preheat oven to 375º. Prep an oven-safe skillet with Pam and place over medium heat. (It’s important that the heat not get too high; you want to crisp the skin and render most of the fat without burning the skin or overcooking the meat.)

5. Put the duck breasts in the skillet, skin side down. Once you start to see fat rendering, move them around a bit. Check periodically — the skin should be turning a deep, golden brown. Remove some of the fat until ⅛-¼ in. is left in the pan.

6. Once the skin is brown and crispy, flip over the duck and spoon some of the marinade over the top.

7. Place skillet into the oven. After about 5 minutes at 125º to 130º, spoon the fatty mixture over the duck and place back into the oven for about 5 more minutes. 

8. Rest the duck for at least 5 minutes.

9. To assemble, slice the duck breast in ⅛-in. strips at an angle. Steam the buns until hot. Open and stuff with duck and scallions. Finish with a teaspoon of hoisin sauce.

jet tila duck sliders!

Photos: Kimberly Genevieve for DailyCandy