Raspberry Duck Banh Mi
Prep time: 15 mins
Cook time: 1.5hr
- 6x duck legs (can also substitute for chicken marylands)
- 300g frozen raspberries
- 20g ginger
- 20g lemongrass
- 20g garlic
- 2pc spring onion finely sliced
- 2x birds eye chilli’s
- 40mls fish sauce
- 30g castor sugar
- 1x lime
- 1x Lebanese cucumber
- 1x bunch red radish
- Bitter salad leaves
- 4x bahn mi rolls
Raspberry Duck Bahn Mi Recipe
- Roughly chop ginger, garlic, lemongrass, and chilli, the place into a mortar and pestle. Work into a rough paste.
- Sear the skin side of the duck legs in a medium heat pan until golden brown, then remove from pan and discard most, but not all of the fat.
- Place the shallots, and ginger/ garlic/lemongrass paste into the pan with the and sweat down for around 2 mins then add raspberries, sugar, and fish sauce to the pan.
- Place the duck legs skin side up into the raspberry base with around 200mls of water and bake in an oven at 150 degrees for 90 mins.
- Remove from oven and allow to cool.
- Once the duck is cooled, pull the meat off the bone and combine with ½ the raspberry mixture.
- Add the juice of one lime to the remaining raspberry mix and use to also liberally dress the cucumber salad.
- To assemble, place duck mix on the roll, then the crispy skin and a generous amount of salad.
- Find a spot in the sun, pour yourself a glass of Raspberry Funk, take a big bite of Bahn Mi and wash it down!
Tip! Ben bakes his own crusty bread rolls, we recommend snagging a few fresh rolls from your local bakery to craft this carbohydrate delight from home.SHOP RASPBERRY FUNK