Make This Now: Duck Banh Mi Sliders

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.

Slaw:
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

Duck:
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
Lime wedges

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.

Julie Cyr
Master Hunter – Sitka Girl – Food Blogger
The Outdoor Line
710 ESPN Seattle

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