Duck Breasts Banh Mi
Ingredients
- 2 packets of fresh duck breasts
- 1 lemongrass stalk
- 1 clove garlic, minced
- 1/2 tsp Chinese five spice
- 1 tbsp char siu sauce
- 1 tbsp light soy sauce
- 1 tsp honey
- 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
Method
- 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.
- 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.
- 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.
- 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.
- 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 @https://www.instagram.com/ironchefshellie/