From: Executive Chef Ron Hall, Iowa City, IA. Yield: 20 servings.
8 duck breasts, boneless, skinless, 6 to 7 oz. each
1 tsp. salt
1 tsp. black papper
1 tsp. chili powder
½ tsp. garlic powder
3 Tbsp. vegetable oil
Chipotle BBQ Sauce:
2 cups catsup
¼ cup brown sugar
2 Tbsp. cider vinegar
2 Tbsp. soy sauce
4 chipotle peppers in adobo sauce
2 Tbsp. adobo sauce
1 cup onion, diced
4 cups onion, strips
20 mini burger buns
Butterfly the duck breasts and gently flatten to 1/8” with a mallet. (CCP: Wash cutting board, utensils, counter and hands before moving to next step.) Combine salt, pepper, chili powder and garlic powder. Sprinkle seasoning on both sides of the duck breasts. Heat 3 Tbsp. vegetable oil in large sauté pan over high heat. Pan fry the duck for 5 minutes on each side, until well-browned. This may require two batches. Reserve duck breasts, heated, until service.
For chipotle BBQ sauce: In small stainless steel bowl, combine all the BBQ sauce ingredients. Puree sauce in food processor until onions and chipotles are a fine mince. Heat sauce gradually in a small sauce pan over low heat.
Thinly slice the reserved duck with a knife. Add the BBQ sauce and mix well. Return BBQ duck to heat until it reaches an internal temperature of 160°F. Deep-fry onion strips in a 350°F fryer for 4 to 5 minutes. Drain well.
Per slider: Place ¼ cup of chipotle BBQ duck on each bun. Spread 2 Tbsp. fried onions over duck. Cover with top of bun and serve.