Iron Chef Shellie

Duck Bánh Mì

Perfect lunch treat, but this duck recipe is also good paired with soba noodles.


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Duck Bánh Mì
April 14, 2024
Recipes , Shellie Faves

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Duck Bánh Mì

This duck and pickled recipe doesn’t necessarily need to be enjoyed in a bánh mì, but is also be enjoyed with soba noodles as well (just serve with the delicious pan juices from cooking the duck).

Made using Luv A Duck’s fresh duck breasts, which you can find at the supermarket. These kind of flavours are my favourite combination when it comes to cooking with duck breast. The other way would be more a French style with an orange or cherry sauce.

This recipe is relatively easy to pull together, I hope you enjoy it as much as I do.

Duck Bánh Mì

Iron Chef Shellie
Print Recipe


  • 4 fresh duck breasts
  • 1 lemongrass stalk
  • 1 clove garlic, minced
  • 1/2 tsp Chinese five spice
  • 1 tbsp char siu sauce
  • 1 tbsp light soy sauce
  • 1 tsp honey
  • 2 tbsp vegetable oil

Pickled Carrots

  • 2 carrots
  • 120ml white vinegar
  • 50g sugar

To Serve

  • 2 baguettes, cut into 3 rolls each
  • whole egg mayonnaise
  • cucumber, thinly sliced lengthways
  • coriander leaves
  • pickled chillies
  • sliced red chillies
  • chilli sauce


  • Start by pickling the carrots; in a small saucepan, heat the vinegar and sugar over medium heat until sugar has dissolved. Set aside to cool.
  • To julienne the carrot, use a vegetable peeler to shave the carrot into ribbons, then use a knife to cut into matchsticks. Add carrot to the vinegar mixture and chill in fridge for at least 2 hours.
  • To marinate the duck breast, mix the lemongrass, garlic, Chinese five sauce, char siu sauce, soy sauce, honey and vegetable oil  together in a large bowl. Lightly score the skin of the duck breasts and cover in the marinade. Cover and chill for 2 hours or overnight. Preheat oven to 200°C, line a baking tray with non-stick baking paper and set aside.
  • Place the duck breasts skin side down on a frying pan and place on the stove. Turn heat on medium and cook for 8 minutes to render the fat. Turn and cook for a further minute. Transfer the duck to the prepared baking tray and brush with remaining marinade. Place in the pre-heated oven for 8-10 minutes. Remove from the oven, rest for 5 minutes before slicing.
  • To assemble the banh mi, split rolls down the centre top. Spread mayonnaise on one side. Add 1-2 slices of cucumber, plenty of pickled carrot and coriander. Top with sliced duck, chillies and chilli sauce.

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Duck Bánh Mì

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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