Duck Sliders with Caramelized Onion Sauce and Gruyère
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Ingredients & Equipment
What we send
- 6brioche slider buns
- 3 ouncesmixed lettuces
- 1red onion
- 1 tablespoonsherry vinegar
- 2 packetsDijon mustard
- 1/2 cupwhite wine
- 1 tablespoonWorcestershire sauce
- 12 ouncesground duck
- 2 ouncesshredded Gruyère cheese
- 1/8 ouncechives
- 1/8 ouncethyme
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 12" large pans, 1 with lid
- baking sheet
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.
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.
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.
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.
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.
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!