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 meat and cilantro mayo.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Duck Breast

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

2 unit(s)

Mini Cucumber

113 g

Carrot, julienned

56 g

Spring Mix

2 unit(s)

Green Onion

7 g


2 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

4 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

2 tsp


1 tbsp


½ tsp

Salt and Pepper*


Nutrition Values

Calories970 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate80 g
Sugar25 g
Dietary Fiber5 g
Protein59 g
Cholesterol305 mg
Sodium1950 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium75 mg
Iron14 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.


Large Non-Stick Pan
Small Bowl
Parchment Paper
Silicone Brush
Baking Sheet
Medium Bowl
Measuring Spoons
Large Bowl


Sear duck
  • Pat duck dry with paper towels. Using a sharp knife, score the skin sides of duck in a criss-cross pattern. Season with salt and pepper.
  • Add duck, skin-sides down, to a cold large non-stick pan.
  • Heat the pan over medium heat and sear until skin is crispy, 10-12 min. (NOTE: Fat may splatter while you sear the duck.)
  • Flip duck over and continue to cook until golden-brown, 2-3 min.
  • While duck sears, 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.
Finish duck
  • Transfer duck to a parchment-lined baking sheet, skin-sides 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, 8-13 min.**
  • When duck is done, transfer to a cutting board to rest, 3-5 min.
Pickle veggies
  • Meanwhile, add cucumbers, carrots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar 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 buns and make salad
  • Meanwhile, halve buns.
  • Add buns directly to the top rack of the oven, cut-sides up. Toast, until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
  • Meanwhile, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. 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 buns. Stack some pickled veggies, duck, crispy shallots and some salad onto bottom buns. Finish with top buns. 
  • Cut sandwiches in half. Divide sandwiches, remaining pickled veggies and remaining salad between plates. 
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