Duck Banh Mi Recipes

Steps:

• Preheat oven to 225 degrees F.
• Season both sides of the duck with the salt, sugar, coriander, paprika, and cinnamon. Add the peppercorns and the seasoned duck to the rendered fat, making sure the duck is submerged. Cover the pan with foil and place and cook for about 4 to 6 hours, until fork tender.
• Place a medium pot over medium heat and add the sugar, shallot, garlic, jalapeno, bay leaf, salt, coriander seeds, peppercorns, white wine vinegar, and water. Bring to a boil, stirring until the sugar is dissolved. Add the carrots, and bring back to a simmer. Allow to simmer until the carrots are al dente, about 5 minutes. Remove from heat and set aside to cool.
• Whisk the egg yolks, garlic and lime juice together. Whisk in 1/3 to 1/2 cup liquid duck fat. Add the lime zest and season with hot sauce, and salt, to taste.
• Remove the duck from the oven. Carefully remove from the fat and place skin-side down onto a cast iron pan over high heat to crisp the fat, about 2 minutes. Strain the fat and reuse it a couple more times, if desired. Remove the duck from the pan and shred with fork.
• Slice the slider rolls in half. Place some of the pickled carrots onto the bottom of the bun. Top the carrots with some of the shredded duck. Spoon some of the aioli and cilantro leaves over top and cover with the slider lids and skewer.

Steps:

• Cut baguettes into 6-inch long pieces. Split open baguettes, giving you tops and bottoms for each piece. Spread mayonnaise on the tops and bottoms. Add 3 to 4 thin slices jalapeno to the bottom. Place the desired amount of Duck Confit on top of that, then top with Pickled Slaw. Top with 3 to 4 thin slices cucumber and a sprinkling of cilantro.
• Preheat the oven to 250 degrees F.
• Break down the duck by removing the legs, thighs, breast and wings. Discard the carcass (or reserve for a stock). Place the duck pieces in a deep roasting pan and cover with the lard, smoothing it over the duck with a spatula or gloved hands. Add the chopped garlic, peppercorns, salt and bay leaves. Roast for 4 hours, then transfer the pan to the top shelf of your fridge. Let cool completely, 4 to 6 hours. Once cooked, pull meat from the bones, shredding it as you remove it, and discard the bones.
• Meanwhile, place vinegar, sugar, chile flakes and sliced garlic in a pan over medium heat. Let slowly boil until reduced to a third of the original amount, about 1 hour. Remove from heat.
• Warm a large frying pan over medium heat. Add the shredded duck until it is heated to approximately 145 degrees F, 6 to 8 minutes. Add 1/2 cup sweet chile sauce and cook, stirring continuously to prevent the chile sauce from burning, until the duck is heated to 165 degrees F, 2 to 3 minutes more.
• Slice the jicama, carrot, daikon and onion into thin matchsticks. Warm the rice vinegar and sugar in a pan over medium heat until it begins to boil. Remove from heat, then add the vegetables and cover. Let sit for 1 hour.

Steps:

• For the pâté: On a hot flat top or griddle, add the ground pork and sprinkle liberally with salt and pepper. Sear until golden brown and fully cooked. Transfer to a big bowl. Grease the flat top with a little bit of oil, then add the chicken livers and sprinkle liberally with more salt and pepper. Sear until medium-rare. Add the chicken livers to the bowl with the pork. Add the shallots, garlic and a little bit of oil to the flat top. Cook until the shallots are soft and translucent. Transfer to the bowl along with the pork fat, five-spice powder, 2 tablespoons salt and 2 tablespoons black pepper. Mix thoroughly. Transfer the mixture to a food processor, then purée until smooth. Stir in 1/2 cup coarsely ground black pepper. Store in a nonreactive container in the refrigerator.
• For the ham hock terrine: In a large pot, add the ham hocks and 3 gallons water. Bring to a simmer. Cook until the meat is falling off the bone, about 3 hours. Transfer the ham to a large bowl and let cool. Strain and reserve the ham stock. Pick and discard the cartilage, bones and tough meat from the hocks. Dice the fat, then julienne the skin and return to the bowl. Set aside.
• Stir the gelatin into 15 grams cold water in a bowl and let sit for 5 minutes.
• In a pot, bring 4 cups reserved ham stock to a simmer. Remove from the heat and stir in the gelatin. Pour the stock over the ham meat, fat and skin. While warm, transfer the meat mixture to a 400-size hotel pan or large roasting pan and press with another pan to weigh down. Refrigerate overnight to set.
• For the pickled vegetables: In a 12-quart clear container, combine the sugar, vinegar and salt. Whisk to combine until the salt and sugar dissolve. In a large, nonreactive container, mix the carrots and daikon until evenly distributed. Distribute the vegetable mixture into three 12-quart, clear plastic containers. Evenly pour the vinegar mixture over the vegetables. Toss the vegetables and press down so that they are all submerged under the pickling liquid. Pickle, refrigerated, at minimum 30 minutes and at most 1 week.
• To assemble and serve: Preheat the oven to 375 degrees F.
• Toast the baguettes until super crispy on the outside and steamy and warm on the inside, 3 to 4 minutes. Split the baguettes, then slather the entire inside with mayonnaise. Spread the bottom of each sandwich with 1 ounce pâté. Start evenly layering from bottom to top of each sandwich in this order: cucumber, 1 to 2 slices bologna, 1 to 2 slices ham hock terrine, 1/2 cup pickled vegetables, cilantro, jalapeño, 3 dashes soy sauce and a few cracks of black pepper. Close the sandwiches, cut in half, and eat right away!