For the slaw: Put the cabbages, carrots and cilantro into a large bowl. Squeeze the tangerines over the vegetables. Add the caramels.
Grind the hot crunchy cheese snacks in a food processor to a small grind with some powder. Add to the slaw and stir. Add the vinegar and stir again. Cover and put in the refrigerator for approximately 1 hour.
For the duck sliders: Melt half of the butter in a cast-iron skillet over medium heat. Sprinkle the duck breast with the Chinese 5-spice, granulated garlic and some salt. Add the duck skin-side down to the skillet when it is medium hot. Sear to crisp the skin, 6 to 8 minutes. Be careful not to burn it. Flip the duck over and sear the other side, 7 to 8 minutes. Turn the heat to low, cover the skillet and continue cooking until the dark meat is cooked to an internal temperature of 155 degrees F, another 45 minutes to 1 hour. Turn the duck every few minutes and braise with the natural duck fat that is in the skillet. Save the duck fat in a jar to use later for the tater tots.
When the duck is nice and tender, pull the breasts apart so the meat will be the consistency of pulled strings, similar to what you know as pulled pork consistency. Throw all of the meat back into the skillet over medium-low heat and add the rest of the butter.
Toast the slider buns on a flat grill with extra melted butter.
Place a little caramel sauce on the bottom side of the slider buns, add some duck and top with some coleslaw. Top with the other half of the bun and use a long toothpick to keep together. Arrange on a nice tray and serve warm. Serve with the Duck Fat Tater Tots. This is a flavorful meal and can be paired with great friends and your favorite beverages.
Prepare the tater tots according to the deep fry package directions, frying for 2 to 3 minutes. Remove the tater tots from the oil and allow to rest for one minute. Place the tater tots back into the hot oil until the exterior is crisp. Put the tater tots and about 3 ounces of the reserved duck fat from the sliders in a medium bowl and toss gently to coat. Salt to taste.
Combine the processed cheese and Cheddar cheese in a slow cooker on medium heat. When it starts to melt, add the beer. Before serving, fold in the blue cheese to melt.
Once all the cheese is melted, put the tater tots in a casserole pan and top with the hot cheese.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.