Bison Sliders with Foie Gras & Onion Marmalade
D'Artagnan
chef bio
| Yield: 6
For these tempting sliders, flavorful bison burgers are paired with foie gras spread and onion marmalade. This recipe is great for parties, as the little bites are quite addictive.
Ingredients
- 1 tablespoon Duck Fat
- 2 medium red onions, peeled and julienned
- Coarse salt & freshly ground pepper, to taste
- 4 tablespoons sugar
- 2 cups red wine vinegar
- 6 Bison Patties
- Coarse salt & freshly ground pepper, to taste
- 2 tablespoons Duck Fat, or neutral oil of your choice
- 1 Medallion of Foie Gras with Black Truffles, softened
- 6 Potato Buns, toasted
Preparation
- Make the onion marmalade: In a large skillet over medium-high heat, add 1 tablespoon of oil and onions. Season with salt and pepper. Sauté, stirring occasionally, until lightly caramelized. Stir in sugar, until incorporated, cook 2 to 3 minutes more. Stir in vinegar, scraping up any browned bits on the bottom of the pan. Continue to cook until liquid is reduced to a syrupy consistency and onions are glazed. Red Onion Marmalade will keep, refrigerated in an airtight container, for up to two weeks.
- In a large skillet over medium-high heat, add 2 tablespoons duck fat. Season bison patties with salt and pepper. When pan is hot, and duck fat is nearly smoking, add patties. Cook to desired doneness, (we recommend medium-rare to medium) turning once. Remove from heat and allow to rest on prepared buns. Spread a generous amount (we recommend about 2 tablespoons) of Medallion of Foie Gras on each patty. Season with salt. Top with Red Onion Marmalade. Serve immediately.