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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Duck Breast
2 unit(s)
Sandwich Bun
(Contains: Rye, Triticale, Wheat, Barley, Oats May contain traces of: Soy, Triticale, Walnuts, Wheat, Barley, Oats, Rye, Sesame)
2 unit(s)
Mini Cucumber
113 g
Carrot, julienned
56 g
Spring Mix
2 unit(s)
Green Onion
7 g
Cilantro
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Soy, Wheat, Sesame, Egg, Fish, Milk, Mustard, Tree nuts, Sulphites)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Soy, Wheat, Sesame, Egg, Fish, Milk, Mustard, Tree nuts, Sulphites, Crustaceans, Gluten)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Soy, Sesame May contain traces of: Soy, Wheat, Sesame, Egg, Fish, Milk, Mustard, Tree nuts, Sulphites, Crustaceans, Gluten)
28 g
Crispy Shallots
(Contains: Wheat, Gluten May contain traces of: Soy, Wheat, Sesame, Milk, Mustard, Tree nuts, Sulphites, Gluten, Peanuts)
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
