Recipe courtesy of Frost Me Sweet Bakery & Bistro
Recipe courtesy of Frost Me Sweet Bakery & Bistro
Episode:
Not Your Everyday Eats
Duck Banh Mi
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- Level: Advanced
- Total: 10 hr 55 min (includes cooling time)
- Active: 55 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 376
- Total Fat
- 31 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 44 mg
- Sodium
- 203 mg
- Level: Advanced
- Total: 10 hr 55 min (includes cooling time)
- Active: 55 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 376
- Total Fat
- 31 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 44 mg
- Sodium
- 203 mg
Ingredients
Duck Banh Mi:
Duck Confit:
Pickled Slaw:
Directions
- 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:
- Preheat the oven to 250 degrees F.
- 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.
- 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.
- 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:
- 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.
