Duck Banh Mi
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Duck Banh Mi

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.

Preparation Time30 minutes
Cooking Time


serving amount

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


2 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tbsp


(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


2 tsp


½ tsp

Salt and Pepper*


Nutrition Values

Calories1070 kcal
Fat57 g
Saturated Fat13 g
Carbohydrate73 g
Sugar18 g
Dietary Fiber5 g
Protein61 g
Cholesterol315 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Silicone Brush
Aluminum Foil
Small pot
Medium Bowl
Small Bowl
Measuring Spoons
Large Bowl


Cook duck

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.

Pickle veggies

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.

Toast rolls

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!)

Make salad

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.

Finish and serve

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.

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