-
1
Preheat oven to 225 degrees F.
-
2
Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon.
-
3
Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged.
-
4
Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.
-
5
For the quick carrot pickle:
-
6
Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water.
-
7
Bring to a boil, stirring until the sugar is dissolved.
-
8
Add the carrots, and bring back to a simmer.
-
9
Allow to simmer until the carrots are al dente, about 5 minutes.
-
10
Remove from heat and set aside to cool.
-
11
For the aioli:
-
12
Whisk the egg yolks, garlic and lime juice together.
-
13
Whisk in 1/3 to 1/2 cup liquid duck fat.
-
14
Add the lime zest and season with hot sauce, and salt, to taste.
-
15
For assembling:
-
16
Remove the duck from the oven.
-
17
Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes.
-
18
Strain the fat and reuse it a couple more times, if desired.
-
19
Remove the duck from the pan and shred with fork.
-
20
Slice the slider rolls in half.
-
21
Place some of the pickled carrots onto the bottom of the bun.
-
22
Top the carrots with some of the shredded duck.
-
23
Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer.
