Buffalo Sliders with Foie Gras & Onion Marmalade

Preparation

1. 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.
2. In a large skillet over medium-high heat, add 2 tablespoons duck fat. Season buffalo patties with salt and pepper. When pan is hot, and duck fat is nearly smoking, add buffalo 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.