By Julie Cyr
Make This Now: Duck Banh Mi Sliders
By Julie Cyr
Banh Mi is, of course, a Vietnamese hybrid sandwich. These field to table sliders are great for lunch or a casual dinner.
1 large carrot, cut into matchsticks
1 (4 inch) piece daikon radish, cut into matchsticks
1 tablespoon cane sugar
1 tsp salt
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 teaspoon Asian sesame oil
Hot Chili Aioli:
1/2 cup mayonnaise
1 tablespoon garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons sriracha
8 ounces duck leg or breast
2 tablespoons tamari or soy sauce
2 tablespoons sugar
1 tablespoon oil
1 tablespoon sriracha
1 teaspoon ground coriander
6 brioche slider buns, halved
1/2 English cucumber, thinly sliced
1 jalepeno pepper, seeded and thinly sliced
1 cup fresh cilantro sprigs
Make the slaw:
Place the carrot and daikon in a bowl.
Whisk sugar, salt, vinegar and juice in a small bowl. Add to the vegetables and chill for 30 minutes.
Make the Aioli:
Whisk all ingredients in a small bowl. Chill.
Make the duck:
Preheat oven to 450 degrees Fahrenheit. Place the duck in a small baking dish or Dutch oven. Set aside. Whisk tamari, sugar, oil, sriracha, and coriander in a small bowl. Pour over the duck and mix to coat. Bake for 10 minutes. Remove from oven and let rest, 7 minutes. Using two forks, shred the duck and return to pan juices.
Assemble the sliders:
Spread 2 teaspoons Aioli on the bottom bun half. Top with shredded duck, cucumbers, pickled carrots and daikon slaw, jalapeños, cilantro, drizzle with Sriracha. Repeat with remaining buns. Serve with lime wedges.
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