Duck, duck, duck

Chinese spiced duck breast with duck sauce, pickled onions, tart apples on a soft slider roll. You fry the potatoes in the duck fat after cooking the duck. I hope you like it.

2 duck breasts
1 (8-ounce) jar duck sauce
2 teaspoons Chinese 5 spice
1 red onion, slivered
1 Granny Smith apple, cut in matchsticks
1/2 cup apple cider vinegar plus one teaspoon
1/4 cup sugar
1/2 teaspoon salt
6 small potatoes
1 teaspoon Old Bay seasoning
4 slider buns

Add teaspoon of cider vinegar to matchstick apples and toss.

Score the duck breast on the skin side and add the five spice on both sides.

In a sauce pan, heat vinegar and sugar until sugar dissolves; pour over onion slivers and let sit for 10 minutes.

Heat skillet to medium and add breast skin-side down. Cook for 8 minutes (skin should be getting golden brown); flip and cook for 5 additional minutes. Remove when internal temp is 135 and set on paper towel to drain. Save duck fat in pan and keep heated.

On a mandolin, slice potatoes 1/16 inch thick and rinse in cold water . Drain on paper towel.

Add potato chips to duck fat and cook for 4 minutes, then turn over and cook until golden brown.

Place chips on a paper towel to drain and sprinkle with Old Bay.

Cut duck into bite size pieces. Place on paper towel to drain.

Open slider rolls and add duck sauce, duck pieces, onion and apple.

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