Served with pickled red onions and oven-roasted potatoes
Recipe for mini sliders with confit de canard
Cozy and delightful dish consisting of small sliders.
The filling can be varied in many directions, and my recipe is made with leftovers of duck confit and pickled red onions that I had in the pantry.
Servings: Pcs
Mini sliders with Confit de Canard
Served with pickled red onions and oven-roasted potatoes
Ingredients
- 9 gram Dry Yeast
- 12.5 gram Sugar
- 18 gram Coarse salt
- 500 gram Water Lukewarm water
- 100 gram Durum flour
- 100 gram Pizza Flour
- 300 gram Wheat Flour
- Sesame Seeds
- 27 gram Oil
- 1 Egg Yolk
Instructions
Sliders
- Dissolve yeast, salt, sugar and oil in a bowl.
- Knead the flour in gradually until the dough is soft and smooth. Let the dough rise for 30 minutes under a shower cap or a tea towel.
- Knead the dough and divide it into 15 pieces and roll them into small buns.
- Place the buns side by side on a baking sheet with parchment paper, so they can grow together during the final rise. Let the buns rise for another 30 minutes while the oven preheats to 220 degrees Celsius (428 degrees Fahrenheit) convection.
- Brush the buns with beaten egg yolk. And sprinkle with sesame seeds.
- Bake the buns for 10 minutes.
- Let the buns cool on a wire rack before serving.
The Filling
- This time I served my sliders/mini burgers with:
- Confit de canard. We always make large portions in a sous vide, so we take one from the freezer, warm it up for 30 minutes at 75 degrees in a water bath, and then shred it.
- Miracle Whip.
- Shredded pointed cabbage, tossed in a little lemon juice.
- Homemade pickled red onions.
- Oven-roasted potatoes. Potato wedges tossed in oil, salt, paprika, and pepper and baked for 30 minutes at 220 degrees Celsius (428 degrees Fahrenheit) convection.
