Duck Banh Mi
with Quick-Pickled Veggies and Cilantro Mayo
Rich duck breast adds a touch of luxury to this Vietnamese street food favourite! Quick-pickled veggies add balance to tender duck and cilantro mayo.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
2 unit
Sub Roll
(Contains Gluten)
132 g
Mini Cucumber
113 g
Carrot, julienned
56 g
Spring Mix
2 unit
Green Onion
7 g
Cilantro
2 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
28 g
Crispy Shallots
(Contains Soy, Gluten)
Not included in your delivery
1 tbsp
Oil*
2 tsp
Sugar*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 425°F. Wash and dry all produce.
Pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold large non-stick pan. Heat the pan over medium heat and sear until skin is crispy, 10-12 min. Flip duck over and continue to cook, until golden-brown, 2-3 min. When the duck is finished searing, transfer duck to a parchment-lined baking sheet, skin-side down. (TIP: Reserve duck fat for another recipe!) Brush hoisin sauce over tops of duck. Roast in the middle of the oven, until duck is cooked through, 7-10 min.**
While duck roasts, thinly slice cucumber. Thinly slice green onions. Finely chop cilantro. Add mayo and cilantro to a small bowl. Season with salt and pepper, then stir to combine.
Add cucumbers, carrots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer veggies, including pickling liquid, to a medium bowl. Place in the fridge to cool.
While veggies pickle, halve rolls. Add rolls directly to the top rack of the oven, cut-side up. Toast, until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
While rolls toast, add 1 tbsp pickling liquid and 1 tbsp oil to a large bowl (dbl both for 4 ppl). Season with salt and pepper, then whisk to combine. Add spring mix and green onions, then toss to combine.
Drain pickles, discarding remaining pickling liquid. Thinly slice duck. Spread cilantro mayo onto bottom rolls. Top with some pickled veggies, duck, crispy shallots and some salad. Finish with top rolls. Cut sandwiches in half. Divide sandwiches, remaining pickled veggies and remaining salad between plates.
