Duck, Duck, Booze
Guy Fieri is on a mission to add a dish to the menu at his friend's restaurant. He's making Duck Confit Sliders, serving the fork-tender meat on sweet Hawaiian rolls with a heap of Fennel and Celery Root Slaw and a spread of homemade Cranberry Jam. To go alongside, Guy makes Butternut Squash Chips, fried in the leftover duck fat and dusted with a brown sugar-chile spice mix, they're a little sweet, a little spicy, and totally addictive. A meal like this needs a cocktail, and luckily Guy's stirring up a batch of Ginger Negronis, with campari, gin, sweet vermouth and fresh ginger.
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