We’ve changed up this delicious sandwich filling, using duck instead of traditional pork and pate. Typically eaten for breakfast, you can enjoy these anytime!
6 duck legs, skin removed
3 green onions, chopped
¼ cup soy sauce
6 garlic cloves, minced
2 Tablespoons fish sauce (nam pla or nuoc nam)
2 Tablespoons oyster or hoisin sauce
1 Tablespoon sugar
2 teaspoons Baking Love Spice BlenZ*
6 six inch long baguettes, split lengthwise
Garnish: Mayonnaise, Cucumber, Red onion, Radish, Fresh cilantro, Black pepper, Jalapeno peppers.
*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!
Place first 7 ingredients into a large resealable freezer bag. Add the duck legs and massage the marinade into the legs. Refrigerate a min. 2 hours or up to 24.
Prepare BBQ (medium-high) or preheat oven broiler. Brush the grill rack, etc. with oil. Remove legs from the marinade. Place any left- over marinade in a saucepan and boil for 8 minutes. Set aside. Grill or broil the legs turning often, until cooked through. (Internal temp. reaches 165F)
Transfer cooked legs to a plate; cool slightly, then remove the duck meat from the bones and sinew.
Lightly toast the split rolls cut side down, on the grill, in a toaster oven, or in a pan – stovetop, for 1 minute. Place the bottom piece of the bun on a work surface and spread 1 teaspoon mayonnaise. Garnish with the sliced cucumber, thinly sliced radish and onion. Top the garnish with ¼ cup of the prepared duck. Spread 1 teaspoon of the reserved marinade on the duck, sprinkle with pepper to taste, and top with a couple of thinly sliced jalapeno rings.
Cover with the upper crust. Press to compact slightly. Cut in half and serve.
~Globally Inspired Farm to Fork Culinary Adventures~