Past Recipes
Duck Sliders

Duck Sliders with Caramelized Onion Sauce and Gruyère

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Recipe Details


If you thought you knew sliders, think again—Chef Giuseppe’s French-inspired version takes the dish to new heights. He starts by swapping out the typical mini beef patties for ground duck, then tops them with mounds of melty Gruyère. They’re sandwiched between buttery brioche buns and topped with a tangle of saucy, caramelized red onions for a decadent dinner you won’t soon forget.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Giuseppe

    By Chef Giuseppe

    Nutritional info

    • Calories 850
    • Protein 48g
    • Total Carb 52g
    • Total Fat 44g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • brioche slider buns
      brioche slider buns
    • mixed lettuces
      3 ounces
      mixed lettuces
    • red onion
      red onion
    • sherry vinegar
      1 tablespoon
      sherry vinegar
    • Dijon mustard
      2 packets
      Dijon mustard
    • white wine
      1/2 cup
      white wine
    • Worcestershire sauce
      1 tablespoon
      Worcestershire sauce
    • ground duck
      12 ounces
      ground duck
    • shredded Gruyère cheese
      2 ounces
      shredded Gruyère cheese
    • chives
      1/8 ounce
    • thyme
      1/8 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 2 12" large pans, 1 with lid
    • baking sheet


    Cooking Steps

    1. Prepare ingredients and make vinaigrette

      Prepare ingredients and make vinaigrette

      Preheat oven 425°F. Slice buns open horizontally, if they arrived whole. Rinse chives and thinly slice. Rinse mixed lettuces and pat dry with paper towel. Peel onion, halve, and thinly slice. In a large bowl, whisk together sherry vinegar, 1 packet Dijon mustard, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Set vinaigrette aside for Step 6.

    2. Cook caramelized onion sauce

      Cook caramelized onion sauce

      Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add onion. Cook, stirring, until golden, 8-9 minutes. Add whole thyme sprigs and wine. Cook, scraping up browned bits from bottom of pan, until slightly reduced, 1 minute. Stir in Worcestershire, remaining mustard, and 3 tablespoons water. Bring to a boil over high heat, then reduce heat to medium high. Simmer until reduced by half, 2-3 minutes. Remove from heat.

    3. Form duck sliders

      Form duck sliders

      While sauce cooks, pat duck dry with paper towel, then place in a medium bowl and season with ½ teaspoon salt and pepper as desired. Using your hands, mix well, then form into 6 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

    4. Cook duck sliders

      Cook duck sliders

      Heat 1 teaspoon olive oil in a separate large pan over medium heat. When oil is shimmering, add duck sliders and sear, without flipping, until browned on bottom, about 3 minutes. Flip sliders and top with Gruyère cheese. Cover pan and continue cooking until cheese is melted and sliders are browned and medium, 2-4 minutes more. Transfer duck sliders to a plate and set aside to rest.

    5. Toast buns

      Toast buns

      While sliders cook, arrange buns cut-side up in a single layer on a baking sheet. Toast until light golden, 4-5 minutes, then transfer to serving plates.

    6. Make salad and plate sliders

      Make salad and plate sliders

      Add mixed lettuces and half of chives to large bowl with vinaigrette and toss to coat. Top bun bottoms with duck sliders. Remove and discard whole thyme sprigs from caramelized onion sauce, then spoon over sliders. Garnish with remaining chives and finish with bun tops. Serve with salad and dig in!

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