Break out of your eggs benedict brunch rut with this Riesling-friendly, duck-sausage take on the Bahn Mifrom Taylor Boetticher and Toponia Miller, owners of The Fatted Calf in San Francisco and authors of In the Charcuterie.
Published: December 8, 2015
Ingredients
Directions
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.
