Duck Bánh Mì [Char-Siu Duck Breast & Duck Liver Pâté]

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This recipe was made in celebration of Liberty Duck's 30th Anniversary.

Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Our “Liberty Ducks” are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. This results in a market age of about 9 weeks as opposed to six weeks for other commercially grown birds.

Sonoma County has the perfect climate for raising ducks in this style. Our temperate climate allows us to raise Liberty Ducks year-round, on straw litter, in an open environment with a minimum of intrusion. Liberty Ducks receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors result in the best, most flavorful duck available in the country today.

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duck, hoisin, char siu, bbq, asian, banh mi, vietnamese, pho, vietnamese coffee, sandwiches

Sandwiches

Vietnamese

Yield: 2

Author: Chef Tu David Phu

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Liberty Duck Char Siu Banh Mi

Bánh Mì History: With all the refugees fleeing Saigon in the initial waves of the 1960s, “Banh Mi” (like its cousin “Pho”) prevailed in ex-pat communities abroad, especially in America. As a necessity, due to the lack of Vietnamese ingredients, Banh Mi recipes started to adapt to new styles to accommodate new palates.

Prep time: 33 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 48 M

Ingredients

Duck Breast Char Siu

• 2 each, Liberty Duck Breasts
• 1 tbsp., Apple Cider
• 1 tbsp, Kosher Salt
• 1/4 tsp., Ginger
• 1/2 tsp., Garlic Powder
• 3 tbsp, Hoisin Sauce
• 1 tbsp, Coconut Aminos
• 1 tbsp, Raw Honey
• 1/2 tsp., Five Spice Powder
• 1/2 tsp., Korean Chili Flake [color]
• 1/2 tsp, Paprika [color]

Duck Liver Pate

• 1 lb., Liberty Duck Liver
• 1 cup, Skim Milk
• 1/2 lb., Unsalted Butter
• 1 each, Sliced Yellow Onion
• 4 cloves, Garlic Cloves
• 2 tbsp, Kosher Salt
• 2 tbsp., Coconut Sugar
• 1/2 tsp., Ground Black Pepper

Vietnamese Pickled Carrots

• 2 each, Carrots
• 1/4 tsp, Salt
• 1/2 tsp, Coconut Sugar
• 1/2 cup, Rice Vinegar
• 1 cup, Water
• 2 cloves, Garlic
• 1 sliver, Ginger
• 1/2 each, Jalapeño

Banh Mi Assembly

• 1 each, Large Baguette 
• 8 each, English Cucumber Spears, cut 3"
• 1 bunch, Cilantro, 
• 1/4 cup, Mayonnaise 

Instructions

Render Duck Breast

1. Score duck breast skin.
2. Place duck breast skin-side down in a cold non-stick pan
3. Place the pan on the stove and turn the heat to medium
4. Allow the duck breast to render on medium for 5 minutes. Or until the skin turns golden brown.
5. Take the duck breast out of the pan, onto a plate lined with paper towels to remove excess grease. 
6. Set aside.

Marinate & Cook Duck Breast

1. In a small mixing bowl add 1 tbsp. of Apple Cider, 1 tbsp of Kosher Salt, 1/4 tsp. of Ginger, 1/2 tsp. of Garlic Powder, 3 tbsp. of Hoisin Sauce, 1 tbsp. of Coconut Aminos, 1 tbsp. of Raw Honey, 1/2 tsp. of Five Spice Powder, 1/2 tsp. of Korean Chili Flake [color], and 1/2 tsp of Paprika [color].
2. Mix thoroughly with a spoon.
3. Spoon the marinade over the duck breast. Make sure the duck breast is completely smeared with marinade.
4. Allow the duck breast to marinate for 30 minutes at room temperature.
5. Preheat the oven to 350 f. 
6. Place the duck breast on a roasting pan lined with foil. 
7. Place the duck breast in the oven and cook for 15 minutes at 350 f. Or until the until temp reaches 165 f. I prefer to eat it med-rare at 132 f. 
8. Allow the duck breast to rest for 5 minutes. 
9. Slice the duck breast on a bias.

Duck Liver Pate

1. Soak duck Livers in 1 cup of skim milk for 1 hour. Add 1/2 tsp of kosher salt.
2. Drain duck livers. Set aside.
3. Preheat a small fry pan with 1 tbsp of cooking oil for 30 seconds on high heat.
4. Add 1 each yellow onion, sliced.
5. Add 4 cloves of garlic
6. Cook the onions until they start to caramelize. [10 minutes]
7. Take the caramelized onions off heat.
8. Lightly season the caramelized onions with kosher salt and black pepper.
9. Take the caramelized onions out of the frying pan into a small bowl. Set aside.
10. In the same frypan, add 1 tbsp of cooking oil.
11. Set the heat on medium-high. for 30 seconds.
12. Add the drained duck livers.
13. Sear both sides of the duck livers for 5 minutes on each side.
14. Cook the duck livers to med-rare.
15. Take the duck livers off heat.
16. Season the cooked duck livers with 2 tbsp. of Kosher Salt, 2 tbsp. of Coconut Sugar, and 1/2 tsp. of ground Black Pepper.
17. Mix thoroughly with a spoon. 
18. Add the duck livers to a food processor. Pulse gradually, while adding 1 oz. of unsalted butter each time. Pulse [8] times for [8] chunks/oz. of unsalted butter. 
19. Pass the duck liver pate through a fine mesh to remove chunks.
20. Place duck liver pate into a mason and keep refrigerated. 
21. Shelf life is 5 days.

Vietnamese Pickled Carrots

1. Cut carrots into 1/8" thick x 2-3" long
2. In a medium-size pot, add [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice vinegar, 2 cups of water, 2 cloves of garlic, 1 sliver of ginger, 1/2 each Jalapeno]
3. Bring the pot to a simmer
4. Take the pot off the heat
5. Add cut carrots
6. Submerge carrots (under pickling liquid) with a small plate
7. Allow carrots to steep for at least 15 minutes at room temperature.
8. Store carrots in pickling liquid and use as needed.

Assemble Banh Mi

1. Toast baguette for 5 minutes at 350 f. 
2. Split the baguette down the middle. 
3. Remove the insides of the baguette. 
4. Smear the baguette with 1 tbsp. mayonnaise on one side. And 2 tbsp. of pate on the other. 
5. Place the 6 oz. of the sliced, duck breast char siu inside the sandwich. 
6. Garnish the sandwich with a handful of pickled carrots and 4 each cucumber spears. 
7. Garnish the sandwich in 2 sprigs of cilantro.
8. Serve immediately.

Recommended Products:

Liberty Duck Breast

Liberty Duck Liver

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