fbpx

Sloppy Duck with Cabbage Slaw

Discover Stouffville Blog

DO DUCK IN!

Hello Neighbours!

With cooler temperatures, thoughts of cozy dinners and comfort food can’t help but seep into our kitchens this Fall.

At the duck farm, some of our family favourites include: duck pot pies, duck meat loaf, and confit duck among a huge selection of duck appetizers and entrees. We often have new visitors comment “I have been driving by for years and have never stopped in” so we’d like to say…

DO DUCK IN! Our farm store is open 7 days a week and there are always recipes and delicious advice available.

Never tried duck? Here is a fun and easy to serve idea for Fall:

SLOPPY DUCK with Cabbage Slaw

Ingredients:

  • 750g pulled King Cole Duck meat 
  • 2 Tbsp olive oil
  • 1 medium cooking onion, diced 
  • 1 garlic clove, minced 
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 1 cup of crushed tomatoes 
  • 2 tsp Dijon mustard 
  • ¾ cup of Ketchup 
  • 2 tbsp dark brown sugar
  • ½ tsp of salt
  • ½ tsp fresh ground pepper
  • 4-6 sesame eggs buns
  • Bread and Butter pickle chips

Cabbage Slaw:

  • 1 cup of white cabbage, shredded
  • 1 cup of red cabbage, shredded
  • 1 cup of sweet onion, thinly sliced
  • ½ cup of cilantro leaves
  • 1/3 cup of extra virgin olive oil 
  • 4 tbsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp of ground pepper

Preparation

Heat a large pot over medium heat. Add pulled duck meat and cook until slightly browned, about 7-8 minutes. Remove duck meat from pot and set aside. Add oil and onions to the pot and sauté for 1-2 minutes until onions are soft and translucent. Add garlic and peppers and sauté an additional 1-2 minutes until soft. 

Add crushed tomatoes, mustard, ketchup, brown sugar and season with salt and pepper. 

Cook for 6-7 minutes until sauce has slightly thickened, add duck meat back into the pot and mix well. 

To Make Slaw:

Add cabbage, onion, and fresh cilantro into a medium bowl. Whisk together oil, vinegar, salt and pepper. Toss cabbage with dressing. 

Assemble:

Divide and add duck meat on the bottom roll, add slaw and top with other half of roll. Serve with sweet pickles and extra slaw on the side. 

*Tip: Toast buns/rolls for a crispy taste exper

Servings 4-6

Facebook
Twitter
LinkedIn
Pinterest
WhatsApp
Email

Latcham Art Centre Fall 2022 Programs

Upcoming Programs at Latcham Art Centre Printmaking Workshop (Ages 18+) Join professional artist educator Sarka Buchl Stephenson in this fun and interesting printmaking workshop. Learn about the process of printmaking

Read More »

Got something to share? We’d love to see it!