Roast Pear and Duck Sliders

Serves: N/A

Preparation Time: N/A

Cooking Time: N/A


  • 3 fresh duck legs
  • Salt and pepper to taste
  • ½ cup maple syrup
  • ½ cup plum sauce
  • 4 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 4 Corella pears, sliced
  • Olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 8 small bread rolls for sliders
  • Quality mayonnaise
  • Snow pea shoots


Preheat oven to 150°C.

Place the duck legs into an oven proof dish and season with salt & pepper.

Combine the maple syrup, plum sauce and apple cider in a small bowl and mix well, pour over the sauce over the duck legs, turn to coat well.

Cover the baking dish with baking paper and then foil to seal. Place the duck legs in the pre-heated oven for 1 hour, remove the foil and paper and return to oven for a further 30 minutes or till tender. Remove from the oven and cool duck legs in the cooking liquid 30 minutes.

For the pears, place in a small bowl, drizzle the pears with the olive oil, sprinkle with the salt and sugar, toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.

When cool remove the meat from the bones and using two forks shred the duck meat. Return the shredded duck meat to the liquid and gently heat through.

To Assemble Sliders: gently warm the bread rolls, then cut the rolls in half, spread top and bottom with mayonnaise, top with shredded duck , snow pea shoots and pear slices.

Serve immediately. Makes eight sliders.

Tips and tricks

  • Shredded duck can be prepared well in advance and stored in the refrigerator up to 4 days.
  • If you really need to cheat – purchase a Peking duck from the Asian deli.
  • Duck sliders filled Asian Pear Slaw would be delicious.