Luv-a-Duck Recipes

Duck Breasts Banh Mi Recipe

Duck Breasts Banh Mi


  1. 2 packets of fresh duck breasts
  2. 1 lemongrass stalk
  3. 1 clove garlic, minced
  4. 1/2 tsp Chinese five spice
  5. 1 tbsp char siu sauce
  6. 1 tbsp light soy sauce
  7. 1 tsp honey
  8. 2 tbsp vegetable oil

Pickled Carrots

  • 2 carrots
  • 120ml white vinegar
  • 50g sugar

To Serve

  • 2 baguettes, cut into 3 rolls each
  • whole egg mayonnaise
  • cucumber, thinly sliced lengthways
  • coriander leaves
  • pickled chillies
  • sliced red chillies
  • chilli sauce

Products used

Fresh Duck Breasts

Fresh Duck Breasts


  1. Start by pickling the carrots; in a small saucepan, heat the vinegar and sugar over medium heat until sugar has dissolved. Set aside to cool.
  2. To julienne the carrot, use a vegetable peeler to shave the carrot into ribbons, then use a knife to cut into matchsticks. Add carrot to the vinegar mixture and chill in fridge for at least 2 hours.
  3. To marinate the duck breast, mix the lemongrass, garlic, Chinese five sauce, char siu sauce, soy sauce, honey and vegetable oil  together in a large bowl. Lightly score the skin of the duck breasts and cover in the marinade. Cover and chill for 2 hours or overnight. Preheat oven to 200°C, line a baking tray with non-stick baking paper and set aside.
  4. Place the duck breasts skin side down on a frying pan and place on the stove. Turn heat on medium and cook for 8 minutes to render the fat. Turn and cook for a further minute. Transfer the duck to the prepared baking tray and brush with remaining marinade. Place in the pre-heated oven for 8-10 minutes. Remove from the oven, rest for 5 minutes before slicing. 
  5. To assemble the banh mi, split rolls down the centre top. Spread mayonnaise on one side. Add 1-2 slices of cucumber, plenty of pickled carrot and coriander. Top with sliced duck, chillies and chilli sauce.

Recipe created by Iron Chef Shellie @

Products used

Fresh Duck Breasts

Fresh Duck Breasts

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