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Duck Breast and Sesame Hoisin Sauce Banh Mi

  • Preparation : 10 minutes
  • Cooking : 15 minutes
  • Portions : 4


    Pickled carrots
  • 250 ml (1 cup) rice vinegar
  • 180 ml (3/4 cup) water
  • 80 ml (1/3 cup) white sugar
  • 2 carrots, peeled and sliced into thin strips
  • 1 green shallot, finely chopped
  • Fresh cilantro to taste
  • Marinade
  • 125 ml (½ cup) Hoisin sauce
  • 30 ml (2 tbsp) sesame oil
  • 2 Brome Lake Ducks boneless duck breasts, scored (use a knife to score the meat on the skin side in a criss-cross pattern)
  • 4 Première Moisson bread rolls
  • 125 ml (½ cup) store-bought mayonnaise
  • 2 Lebanese cucumbers, thinly sliced
  • Fresh cilantro to taste


  1. In a saucepan, combine the vinegar, water, and sugar and heat through.

  2. As soon as the sugar has dissolved, remove from the heat.

  3. Place the vegetables (carrots, shallots, and cilantro) in a container and add the vinegar mixture.

  4. Let stand for 1 hour.

  5. Mix the hoisin sauce and sesame oil together.

  6. Reserve half of the mixture for the banh mi.

  7. Brush both sides of the duck breasts with the sesame hoisin sauce.

  8. Let stand for 1 hour.

  9. Cooking
  10. On a very hot barbecue (450 °F), sear the duck breasts on both sides until nicely browned.

  11. Remove the duck from the grill and finish cooking for 5 to 10 minutes in the oven at 180 °C (350 °F).

  12. Remove from the oven. Let stand for 5 minutes before slicing.

  13. Assembly
  14. Lightly toast the bread rolls on the barbecue.

  15. Garnish with mayonnaise, sesame hoisin sauce, cucumber and fresh cilantro.

  16. Enjoy!

An original creation by Mélanie Marchand,
Photo credit: @audreyMcMahon

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