Vietnamese Duck Banh Mi

We’ve changed up this delicious sandwich filling, using duck instead of traditional pork and pate. Typically eaten for breakfast, you can enjoy these anytime!

Serves 6-8


6 duck legs, skin removed

3 green onions, chopped

¼ cup soy sauce

6 garlic cloves, minced

2 Tablespoons fish sauce (nam pla or nuoc nam)

2 Tablespoons oyster or hoisin sauce

1 Tablespoon sugar

2 teaspoons Baking Love Spice BlenZ*

6 six inch long baguettes, split lengthwise


Garnish: Mayonnaise, Cucumber, Red onion, Radish, Fresh cilantro, Black pepper, Jalapeno peppers.


 *Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!



Place first 7 ingredients into a large resealable freezer bag. Add the duck legs and massage the marinade into the legs. Refrigerate a min. 2 hours or up to 24.

Prepare BBQ (medium-high) or preheat oven broiler. Brush the grill rack, etc. with oil. Remove legs from the marinade. Place any left- over marinade in a saucepan and boil for 8 minutes. Set aside. Grill or broil the legs turning often, until cooked through. (Internal temp. reaches 165F)

Transfer cooked legs to a plate; cool slightly, then remove the duck meat from the bones and sinew.



Lightly toast the split rolls cut side down, on the grill, in a toaster oven, or in a pan – stovetop, for 1 minute. Place the bottom piece of the bun on a work surface and spread 1 teaspoon mayonnaise. Garnish with the sliced cucumber, thinly sliced radish and onion. Top the garnish with ¼ cup of the prepared duck.  Spread 1 teaspoon of the reserved marinade on the duck, sprinkle with pepper to taste, and top with a couple of thinly sliced jalapeno rings.

Cover with the upper crust. Press to compact slightly. Cut in half and serve.


~Globally Inspired Farm to Fork Culinary Adventures~

Copyright 2016