Ingredients Jump to Instructions ↓

  1. 1 store-bought, cooked Peking Duck , meat and bones separated

  2. 8 cups chicken stock

  3. 1 tablespoon olive oil

  4. 1/2 red onion, diced

  5. 2 cloves garlic , chopped

  6. 2 to 3 bay leaves

  7. 2 celery stalks, finely diced

  8. 1 carrot, finely diced

  9. 1/2 cup red lentils, rinsed and drained

  10. 3 plum tomatoes , seeded and diced

  11. Duck Sandwich with Mango Chutney and Salted Pickled Onions

  12. 4 ounces palm sugar, broken into pieces or 1/4 cup each white sugar and brown sugar

  13. 1 cup water

  14. 4 whole star anise

  15. Juice of 2 limes

  16. 2 ripe mangos , peeled, pitted and diced

  17. 1 teaspoon chile flakes

  18. 1 red onion, julienned

  19. 1 tablespoon salt

  20. 1/4 cup red wine vinegar

  21. Duck Sandwich

  22. 1 baguette, cut in

  23. 1/2 lengthwise, inside of bread removed

  24. Shredded duck meat reserved from Lentil Soup , recipe follows

  25. Mango Chutney

  26. Salted Pickled Onion

  27. 1/2 bunch fresh chives, cut into 1/2-inch pieces

  28. 1 cup fresh cilantro leaves

  29. 1/2 cup fresh mint leaves

  30. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Shred the duck meat and set aside for Duck Sandwich, recipe follows or use in another dish, reserve 1 cup for soup garnish .

  2. Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes.

  3. Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf , celery , and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender.

  4. Strain the stock into a pot and bring up to a boil.

  5. Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives.

  6. For the mango chutney:

  7. Put the palm sugar , water and star anise in a medium saute pan over high heat and bring to a boil. Once the palm sugar has dissolved, add the lime juice. Reduce the mixture to a thick, syrup-like consistency.

  8. Add the mango and chile flakes and season with salt, cook for 5 to 7 minutes, until the mango has become tender and the juices have reduced.

  9. For the salted pickled onion:

  10. Put the onions in a bowl, add the salt and toss. Allow the salted onions to sit for 10 minutes. Rinse the salted onions under cold water, drain , and lay over a dry towel. Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions.

  11. For the duck sandwich:

  12. Preheat the oven to 375 degrees F.

  13. Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted.

  14. Put the baguette on a cutting board, layer the shredded duck meat over the bottom of the baguette , followed by the mango chutney , salted pickled onion, chives , cilantro and mint. Season with salt and pepper, put the top of the baguette over top, cut into portions and serve.


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