Duck Confit Banh Mi Sandwiches

Duck confit is perfect for a Vietnamese banh mi sandwich with zippy Asian chili mayonnaise and quick-pickled vegetables. You can skip shredding the confit if you use our convenient spreadable duck rillettes.
Jennifer Hess Duck Confit Banh Mi Recipe | D'Artagnan

Ingredients

FOR THE SANDWICH

  • 2 Duck Leg Confit or 2 containers Duck Rillettes
  • 1 tablespoon Duck Fat (if using confit)
  • 1 large baguette
  • 1 seedless English or Persian cucumber, sliced lengthwise
  • ⅛ cup fresh cilantro, leaves and tender stems only

FOR THE CHILI MAYO

  • 2 tablespoons mayonnaise
  • 1 teaspoon Sriracha or Asian-style chili sauce
  • 1 large clove garlic, minced
  • ½ teaspoon paprika
  • Dash of rice wine vinegar
  • Salt and pepper to taste

FOR THE PICKLING LIQUID

  • ¼ cup rice wine vinegar
  • 1 ¼ cup cider vinegar
  • ½ cup water, cold
  • 1 tablespoon salt, plus 1 teaspoon
  • 2 tablespoon white sugar
  • ½ tablespoon whole coriander seed
  • 1 ½ pieces star anise
  • 4 sprigs thyme
  • 1 bay leaf

VEGETABLES FOR PICKLING

  • 1 bunch red radish (or 1 cello bag) thinly sliced
  • 2 sliced fresh jalapeño peppers or Serrano chili peppers, seeds and veins removed
  • ½ cup white onion, thinly sliced
  • 1 ½ cups carrots, sliced lengthwise into 2” matchsticks
  • 1 ¼ stalk celery, sliced lengthwise into 2” matchsticks

Preparation

  1. Remove the duck confit meat and a bit of fat from the bones. Shred and place the meat and fat in a small bowl, mashing to make a paste or rillettes. Or use our ready-to-eat duck rillettes.
  2. Cut the baguette into four equal portions, slice lengthwise so each portion opens like a book. Set aside.
  3. Place all of the pickling liquid ingredients into a non-reactive metal saucepot. Bring to a simmer while whisking occasionally to dissolve salt and sugar. Once salt and sugar are dissolved, remove from heat and cool.
  4. Gather all prepared pickling vegetables and place in a mixing bowl. Pour pickling liquid through a strainer over vegetables and let sit for 15 minutes. (This allows the vegetables to absorb the flavor of the liquid while retaining some of their crunch).
  5. Whisk the mayonnaise, chili sauce, and rest of chili mayo ingredients together until combined. Spread chili mayo on each baguette piece, to your taste.
  6. Divide the duck confit rillettes evenly between the four sandwiches and smear onto the bottom half of each piece of baguette.
  7. Layer slices of cucumber and cilantro on top of the confit.
  8. Strain the vegetables out of the pickling liquid and add to the sandwich. Close sandwich and enjoy!

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