Recipe courtesy of Frost Me Sweet Bakery & Bistro

Duck Banh Mi

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  • Level: Advanced
  • Total: 10 hr 55 min (includes cooling time)
  • Active: 55 min
  • Yield: 4 sandwiches
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Duck Banh Mi:

2 medium (12-inch) baguettes

Mayonnaise, for the sandwiches 

2 jalapenos, thinly sliced 

Duck Confit, recipe follows, warm

Pickled Slaw, recipe follows

1/2 English cucumber, thinly sliced 

1/2 cup fresh cilantro leaves

Duck Confit:

One 4-pound duck

2 1/2 cups lard 

1 tablespoon chopped garlic plus 1 clove garlic, sliced thin

1 teaspoon peppercorns 

1 teaspoon salt 

3 bay leaves 

1 cup rice vinegar 

1/2 cup sugar 

1 teaspoon red chile flakes 

Pickled Slaw:

1 medium jicama

1 large carrot

1/2 medium daikon

1/2 yellow onion

1 cup rice vinegar 

1/2 cup sugar 


  1. Cut baguettes into 6-inch long pieces. Split open baguettes, giving you tops and bottoms for each piece. Spread mayonnaise on the tops and bottoms. Add 3 to 4 thin slices jalapeno to the bottom. Place the desired amount of Duck Confit on top of that, then top with Pickled Slaw. Top with 3 to 4 thin slices cucumber and a sprinkling of cilantro.

Duck Confit:

  1. Preheat the oven to 250 degrees F.
  2. Break down the duck by removing the legs, thighs, breast and wings. Discard the carcass (or reserve for a stock). Place the duck pieces in a deep roasting pan and cover with the lard, smoothing it over the duck with a spatula or gloved hands. Add the chopped garlic, peppercorns, salt and bay leaves. Roast for 4 hours, then transfer the pan to the top shelf of your fridge. Let cool completely, 4 to 6 hours. Once cooked, pull meat from the bones, shredding it as you remove it, and discard the bones.
  3. Meanwhile, place vinegar, sugar, chile flakes and sliced garlic in a pan over medium heat. Let slowly boil until reduced to a third of the original amount, about 1 hour. Remove from heat.
  4. Warm a large frying pan over medium heat. Add the shredded duck until it is heated to approximately 145 degrees F, 6 to 8 minutes. Add 1/2 cup sweet chile sauce and cook, stirring continuously to prevent the chile sauce from burning, until the duck is heated to 165 degrees F, 2 to 3 minutes more.

Pickled Slaw:

  1. Slice the jicama, carrot, daikon and onion into thin matchsticks. Warm the rice vinegar and sugar in a pan over medium heat until it begins to boil. Remove from heat, then add the vegetables and cover. Let sit for 1 hour.
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