Recipe courtesy of Richie Farina
Funnel Duck Rainbow Sliders
2 hr
2 hr
4 servings
2 hr
2 hr
4 servings


Funnel Cake Bun:
  • Vegetable oil, for frying
  • 3 cups all-purpose flour 
  • 1/4 cup sugar 
  • 3 teaspoons baking powder 
  • Pinch fine salt 
  • 1/2 cup buttermilk 
  • 1/2 cup whole milk 
  • 1 tablespoon melted duck fat 
  • 2 large eggs 
Rainbow Slaw:
  • 1 red cabbage, halved and cored
  • 1/2 cup apple cider vinegar 
  • 1 tablespoon baking soda 
  • 1 cup mayonnaise 
Powdered Duck Sugar:
  • 1 cup tapioca maltodextrin
  • 3/4 cup duck fat, melted
  • Pinch kosher salt
Hash Patty and Hash Fry Side:
  • One 2-pound bag frozen tater tots, thawed
  • 1 cup shredded Gruyere or mild Cheddar
  • 1/2 cup giardiniera, finely chopped 
  • 1/2 yellow onion, finely diced 
  • Kosher salt and ground black pepper
Burger Patty:
  • 1 pound boneless duck leg, ground
  • 8 ounces pork shoulder, ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon juniper powder
  • 1 clove garlic, crushed
  • Kosher salt and ground black pepper


For the funnel cake bun: Heat 3 inches of oil in a large 5-inch deep heavy pot or wok for frying. Combine the flour, sugar, baking powder, salt, buttermilk, whole milk, duck fat and eggs in a large bowl with a whisk to create the batter. Pour the batter into a squeeze bottle or piping bag. Squeeze the batter into the hot oil in a circular motion to create a round funnel cake shape approximately the size of a large hamburger bun. Fry until a light golden color, then remove from the oil with tongs. Continue until the batter is finished or you have 8 funnel cakes. Set aside in a warm oven.

For the rainbow slaw: Juice half the cabbage. Divide the juice between 2 medium bowls. Add the vinegar to one bowl and the baking soda to the other bowl. Stir with a spoon until the color of the juice changes to blue and pink. Add 1/2 cup of the mayo to each bowl and combine to create the dressing.

Slice the remaining cabbage and add half of it to each bowl. Combine with the dressing. Set each colored slaw aside in the fridge.

For the powdered duck sugar: Place the tapioca maltodextrin in a large bowl. Slowly whisk the melted duck fat into the tapioca maltodextrin until absorbed. Add a pinch of salt.

For the hash patties: Heat a waffle iron (this works best in an electric square waffle iron). Crumble the thawed tots into a large bowl and combine with the onion, cheeses and giardiniera. Scoop the mixture evenly onto the waffle iron and close to press. Cook until golden brown and the cheese melts. Cut each waffle into quarters. Repeat the process to create 8 hash patties. Set aside leftover mixture.

For the hash fry side: Take the leftover mixture and press into the waffle iron. When browned and crispy, cut into fingers (or put in waffle iron in finger shapes).

For the burgers: Combine the ground duck, ground pork, garlic powder, onion powder, paprika, juniper powder, crushed garlic and some salt and pepper in a large bowl. Form into 4 patties. Grill them on a flat griddle to desired doneness.

Assemble the dish by placing 1 funnel cake as the base of your bun on a plate. Put the burger patty on the funnel cake followed by the hash cake. Layer the colored slaw on the hash cake and top with the second funnel cake to complete the burger. Dust the burger with powdered duck sugar and serve with a side of hash fries. Repeat with the remaining burgers and funnel cakes. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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