Duck Popper Sliders
Courtesy Cody at wayfindersgalley.com
Duck season has come to an end here. I hope that many of you ended up with a stocked freezer just waiting to be turned into a delicious meal. If you’re looking to change up the standard popper recipe, give these Duck Popper Slider’s a try!
This year, in Tennessee, Active Military and Veterans were privileged with their own day of hunting. An overly hospitable Blue Bank Resort and the guide services of long-time friend, Caleb Dunn*, provided an amazing experience on Reelfoot Lake. We were treated as honored guests, fed like kings, and fortunate enough to have a sky full of waterfowl. As the hunt came to an end, we had a boat full of ducks and a handful of current and prior service members that were honored to be given such treatment and thankful to take part in what turned out to be one amazing hunting experience. Good dudes, good food, a good dog, and some favorable conditions made for a great time!
*Apparently Caleb has his own recipe similar to this one except it is served as more of an open-faced sandwich that he compares to Philly Cheesesteak. I haven’t personally tried it, but the guy can cook and I’ve yet to try any of his food that wasn’t delicious! I typically drag myself away lethargic and over-indulged. With that being said, this concept may also be worth trying.
I chopped the partially frozen duck breasts and bacon and mixed them together at an 80/20 ratio before running the mix through the meat grinder. A food scale is the most efficient way to accomplish this, but to put in a clearer perspective: A limit of Mallards in Tennessee (4, with no more than 2 being female) would be mixed with approximately 1/3 lbs. of bacon and can feed two hungry couples and a really hungry seven-year-old! If you’re a “bacon makes everything even better” person then, by all means, do your thing and alter the ratio as you see fit!
- 8 Duck breasts
- 1/3 lbs. Bacon
- 4 Jalapeno peppers
- 1 onion
- 1 tbsp oil or butter
- 1 tbsp of soft cheese (goat cheese, brie, cream cheese, etc.)
- Hawaiian rolls
- Fischer & Wiser Roasted Raspberry Chipotle Sauce (or comparable sauce)
- Salt & Pepper to taste
- Patty the ground meat into 2-ounce patties that are just a bit larger than the rolls.
- Place one tablespoon of oil or butter in a cast iron skillet over medium heat. Dice the jalapeno (seeds removed) and onions. Sauté in skillet until they reach your likeness.
- Remove the vegetables from skillet, leaving them in a serving bowl to the side. Add the slider patties to the skillet and cook to medium-well, or however you like your burgers prepared.
- Using the same skillet, toast the inside of Hawaiian rolls. This leaves the top of the bun soft with a warm crisp inside.
- Place the patty on the bottom half of the roll and top it with the sautéed jalapenos and onions (1-2 tbsp) before drizzling raspberry chipotle sauce over the top. Spread the cheese on the top half and combine the halves to form the slider.
- Enjoy your Duck Popper Sliders!