This Vietnamese-inspired sandwich tastes great with any soup.
Duck Sandwich with Mango Chutney & Salted Pickled Onion
Ingredients
MANGO CHUTNEY
4 oz palm sugar, broken into pieces or 1/4 cup white sugar and brown sugar (each)
1 cup water
4 star anise, whole
Juice from 2 limes
2 ripe mangoes, peeled & diced
1 tsp chili flakes
SALTED PICKLED ONION
1 red onion, julienned
1 tbsp salt
1/4 cup red wine vinegar
DUCK SANDWICH
1 baguette, cut in 1/2 length-wise, inside of bread removed
Shredded duck meat
1/2 bunch chives, cut into 1/2 inch pieces
1 cup cilantro leaves
1/2 cup mint leaves
Salt and pepper
Method
MANGO CHUTNEY … Place palm sugar, water and star anise in a medium sauté pan over high heat and bring to a boil. Once palm sugar has dissolved, add lime juice. Reduce to a thick, syrup-like consistency. Add mango, chili flakes and season with salt, cook for 5-7 minutes, until mango has become tender and juices have reduced.
SALTED PICKLED ONION … Place onions in a bowl, add salt and toss. Allow salted onions to sit for 10 minutes. Rinse salted onions under cold water, drain and lay over a dry towel. Once dry, return onions to bowl, add red wine vinegar and toss to coat and pickle onions.
DUCK SANDWICH … Preheat oven to 375°F. Place duck meat and baguette on a tray, heat until meat is warmed through and baguette is lightly toasted. Place baguette on cutting board, layer shredded duck meat over bottom of baguette, followed by Mango Chutney, Salted Pickled Onion, chives, cilantro and mint. Season with salt and pepper, place top of baguette over, cut into portions and serve.
Courtesy of Roger Mooking
www.rogermooking.com
http://www.foodnetwork.ca/