Duck Banh Mi
Ingredients
500g Luv-a-Duck Confit Duck Legs
1 inch ginger, grated
1 Tbsp sesame oil
1 Tbsp brown sugar
2 crispy white rolls
75g duck patte (or chicken patte)
1 carrot, julienned
1 lebanese cucumber, thinly sliced
¼ cup coriander
2 spring onions, finely chopped
2 birds eye chilli, thinly sliced
Products used
Method
-
Use two forks to shred the duck meat from the confit duck legs.
-
Heat a non-stick fry pan and cook duck and ginger for 5 mins until it begins to go crispy on the edges. Add in the sesame oil and brown sugar and stir through the duck. Cook for another 5 mins until duck is caramelised and crispy.
-
Cut the bread rolls open using a sharp knife. Be careful not to cut through them completely.
- Spread one side of the bread rolls with patte and then fill with crispy duck, carrot, cucumber, herbs and finish with chilli.
Recipe by Shelley Judge