Today on our CTV Windsor segment with Arms Bumanlag, we brought in Chris Couture of Honey Badger Bistro to whip up a great tasting dish that is easy to make: Manhattan Duck Sliders.
Honey Badger Bistro will be participating in Winter Bites Restaurant Week, taking place January 13-19, 2014.
Manhattan Duck Sliders
- 3 oz. Pulled Duck Leg Meat
- 1 oz. Bourbon Whiskey (For the purposes of this recipe, the sweetness of Jack Daniels Tennessee Whiskey works best)
- 1 oz. Red Wine Demi Glace Sauce
- Salt and Pepper to taste
- 2 Ciabatta Style Slider Buns, buttered, and toasted
- 1 oz. Sour Cherry Mash
Preheat a sauté pan and sear the pulled duck until the ends begin to slightly crisp, season with Kosher Salt and Black Pepper to taste. Carefully add the Bourbon Whiskey, and allow the alcohol to burn off. Once the flames have extinguished, add the Red Wine Demi, and incorporate with the Bourbon and the Duck. Once the Duck is completely coated, and becomes sticky with sauce, separate it in half, and pile each half on the bottom of a Ciabatta Slider Bun. Spread Sour Cherry Mash over the top of the Slider Buns.
Sour Cherry Mash Recipe
- 2 cups Dried Cherries, soaked overnight in Sweet Vermouth
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Kosher Salt
- 3 oz. Sweet Vermouth
- 2 oz. Cold Cubed Butter
Soak Cherries overnight with 2oz of the Sweet Vermouth. Put the soaked cherries in a small pot, with the cinnamon, salt, remaining vermouth, and cover with water. Bring the pot to a boil, and reduce to a simmer until cherries soften. Once the cherries are soft, pulse in a food processor until desired consistency is found, 5-6 pulses.