Bahn Mi Brunch Recipe

Break out of your eggs benedict brunch rut with this Riesling-friendly, duck-sausage take on the Bahn Mi.



Break out of your eggs benedict brunch rut with this Riesling-friendly, duck-sausage take on the Bahn Mi from Taylor Boetticher and Toponia Miller, owners of The Fatted Calf in San Francisco and authors of In the Charcuterie

For the duck sausage
2 pounds boneless, skinless duck meat, ground
10 ounces pork back fat, ground
1 tablespoon fine sea salt
2 teaspoons freshly ground pepper
1 teaspoon sugar
2 teaspoons fish sauce
1 tablespoon shallot, minced
1 tablespoon lemongrass, minced
1½ teaspoons ginger, peeled, grated and then chopped
1½ teaspoons garlic, minced
8 6-inch lemongrass stalks to use as skewers

For the spicy mayo
½ cup mayonnaise
3 teaspoons Sriracha

For the sandwich
1 French baguette, halved and cut into 8 pieces
1 bunch fresh cilantro leaves
2 jalapeños, sliced
1 bunch fresh mint leaves
2 carrots, grated

Combine the duck ingredients (minus the skewers) in a large bowl and mix by hand for 2 minutes. Divide into 8 equal portions and form patties around the lemongrass stalk skewers. Cook on a medium-hot grill for 3 minutes per side. Remove from grill and take out the skewers.  Stir together the mayo and Sriracha and spread it on the bottom of each baguette. Add the duck. Pile on a heavy pinch of grated carrots, then add the cilantro, sliced jalapeños and mint leaves, to taste. Place the top baguette slice over it all and plate. Serves 8.

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