Duck Sliders with Plum Sriracha Sauce and Cucumber-Radish Pickle

Perfect for a gathering or light meal.  Serve on larger buns topped with your favourite slaw as another option.


  • 1 500 g pkg KCD Pulled Duck Meat, thawed
  • 20 (approx) mini burger buns

Plum Sriracha Sauce:

  • 1¼ cups (300 mL) plum sauce
  • ½ cup (125 mL) ketchup
  • 2 tbsp (30 mL) each soy sauce & apple cider vinegar
  • 2 tsp (10 mL) minced gingerroot
  • 2 tsp (10 mL) sriracha (or to taste)
  • 2 cloves garlic, minced

Cucumber-Radish Pickle:

  • 3 mini seedless cucumbers
  • 5 – 6 small radishes
  • 3 tbsp (45 mL) rice vinegar
  • 1 tbsp (15 mL) sesame oil
  • 1½ tsp (7 mL) sugar
  • ½ tsp (2 mL) salt

Makes 20 sliders.


  1. Separate duck meat into shreds using fingers. Set aside
  2. Combine sauce ingredients in medium saucepan and bring to a boil, stirring often; simmer for 5 minutes.
  3. Stir in duck meat and heat through, about 5 minutes.
  4. Meanwhile, cut cucumbers and radishes into julienne strips, about 1-inch (2.5 cm).
  5. Place in small bowl and add remaining ingredients. Chill at least 1 hour.
  6. To serve:  place a small amount of duck filling on bottom side of each bun. Drain cucumber mixture and use to top duck filling. Top with bun tops and serve.

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