Chastity Harvey, the executive chef at The Whiskey, has found a fun way to work some of the restaurant’s namesake into a duck and chorizo slider she features.
She takes the ingredients that would go into a traditional Old Fashioned cocktail and new-fashions an aioli with them. Add some arugula, marinated tomatoes and a smear of brie and you’ve got a great slider.
Mix yourself an Old Fashioned and watch the video as Harvey explains the process, then give the recipe below a try.
Just don’t drink the aioli.
Old Fashioned Duck Sliders
Yields 32 2-ounce sliders
“Old Fashioned” Aioli
6 Egg Yolks
1 cup oil
1 tablespoon honey
4 filthy cherries, plus 1 tbsp filthy cherry juice
1 tablespoon sugar in the raw
1 ounce Jack Daniel’s Tennessee Whiskey
Add yolks, honey, sugar, and cherries to a food processor and blend.
Add half Jack Daniel’s to yolk mixture as it blends.
Slowly add oil in a steady stream.
Finish with rest of Jack Daniel’s and a pinch of salt.
Ground Duck and Chorizo sliders
3 pounds ground duck breast and thighs, bones removed.
1 pound ground chorizo, outer casing removed.
Cut chorizo into 1/2-1 inch pieces.
Add to food processor and process into tiny, consistent pieces.
Add to ground duck and blend until evenly distributed.
2 cups diced tomatoes
1/4 cup red wine vinegar
2 tablespoons honey
Salt to taste
Mix all together and let marinade while preparing the sliders.
Pat the duck and chorizo mix into 32 firm patties. Place on grill and grill approximately three minutes on each side.
1 8-ounce bag of arugula, tossed in light oil
Brie, softened, rind removed
32 slider-sized buns
Place a small amount of arugula and a spoonful of marinated tomatoes on the bottom of a bun. Place a grilled slider on top of the tomatoes. Place a dollop of the Old Fashioned aioli on top of the slider. Then smear some softened brie on the top part of the bun.