Vietnamese Style Tamarind Glazed Duck Bánh Mì
with Sesame Wedges, Pear Salad, Coriander and Peanuts
- Sesame
- Peanut
- Cereals containing gluten
- Barley
- Wheat
- Soya
- Oats
- Rye
- Almonds
- Hazelnuts
- Brazil nuts
- Peanut
- Macadamia Nuts
- Pistachio nuts
- Pecan Nuts
- Cashew nuts
- Nuts
- Walnuts
- May contain traces of allergens
- Sesame
- Lupin
- Milk
Our Vietnamese Style Tamarind Glazed Duck Bánh Mì is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Hazelnuts, Brazil nuts, Peanut, Macadamia Nuts, Pistachio nuts, Pecan Nuts, Cashew nuts, Nuts, Walnuts)
100 grams
Radishes
15 milliliter(s)
Rice Vinegar
1 bunch(es)
Coriander
1 unit(s)
Pear
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 unit(s)
Duck Breasts
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
16 milliliter(s)
Sriracha Sauce
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim and thinly slice the radishes.
Pop the radishes into a large bowl and add the rice vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
Next, roughly chop the coriander (stalks and all).
Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Crush the peanuts in the unopened sachet using a rolling pin.
In a small bowl, combine the tamarind chutney, soy sauce and honey (see pantry for amount). Set your glaze aside for now.
Heat a large frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.
About 5 mins after the duck has gone into the oven, pop the baguette into the oven to bake until toasted and golden, 10-12 mins.
Once the duck is cooked, transfer to a plate and spoon over half the tamarind glaze.
Allow the duck to rest for 5 mins. IMPORTANT: The duck is fully cooked when no longer pink in the middle.
Meanwhile, once the baguette is baked, remove from the oven and allow to cool, 5 mins.
When everything's ready, thinly slice the duck. Slice the baguette in half lengthways.
Fill the baguette with the sliced duck and drizzle over the remaining tamarind glaze. Top with the pickled radish, coriander and crushed peanuts. Drizzle over the sriracha and the mayo (see pantry for amount).
Sandwich on the baguette lid, slice in half widthways and share between your plates.
Add the pear and rocket to the bowl with the remaining pickling liquid. Drizzle in some oil, season with salt and pepper, then toss together.
Serve the wedges and salad alongside.
