Duck Confit Banh Mi Sandwiches
Jennifer Hess chef bio | Yield: 4
Duck confit is perfect for a Vietnamese banh mi sandwich with zippy Asian chile-flavored mayonnaise and quick-pickled vegetables.
- 1 Duck Leg Confit
- 1/3 cup Duck Fat
- 1 large baguette
- 1 1/4 cups onion, thinly sliced
- 2 1/2 cups carrots, sliced lengthwise
- 1/2 stalk celery, sliced lengthwise
- 1 seedless English or Persian cucumber, sliced lengthwise
- 2 to fresh jalapeño peppers or Serrano chili peppers, seeds and veins removed
- 1 radish or daikon, thinly sliced
- 1 bunch fresh cilantro, leaves and tender stems only
- 1 large clove garlic, minced
- 1 teaspoon Sriracha or Asian-style chili sauce
- 1/4 cup rice wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup water, cold
- 1 tablespoon whole white peppercorns, plus 1 teaspoon, for divided use
- 1/2 tablespoon whole coriander seed, plus 1 teaspoon, for divided use
- 1 1/2 pieces star anise, for divided use
- 4 sprigs thyme
- 1 bay leaf
- 1/2 teaspoon rosemary
- 1/2 teaspoon paprika
- 1 tablespoon salt, plus 1 teaspoon
- 1/2 teaspoon sugar
- 2 tablespoons mayonnaise
- Coarsely-ground black pepper
- Remove the duck confit meat and a bit of fat from the bones. Place the meat and fat in a small bowl, mashing to make a paste or "rillette".
- Cut the baguette into four equal portions, slice lengthwise so each portion opens like a book. Set aside.
- Whisk the mayonnaise and chile sauce together until combined. Spread some on each baguette piece. Divide the duck confit rillette evenly between the four sandwiches. Layer on slices of cucumber, chile peppers, pickled vegetables and cilantro.