Directions

1. Start by cooking your duck breast. Score the duck skin and rub in plenty of sea salt (this step helps dry it out so it’s super crisp). Dab with a piece of kitchen roll to remove the water, then add more salt.
2. Next place the duck breast skin-side down in a cold frying pan and cook over a medium heat. This will help make sure you render down all the fat. You can drain the fat out of your frying pan as you go.
3. Cook for 10 mins, rotating onto the flesh so it’s evenly cooked. In the last couple of minutes turn off the heat and brush over your chilli honey until it’s glazes all over. Remove from the pan and allow to rest for 5 mins. Make sure you save the honey and juices that run off.
4. Meanwhile, toast and slice your baguette, then remove the squishy centre (so you can pack more filling into it).
5. Chop your chilli and spring onion. And peel your cucumber into strips. Finally, slice your duck breast into thin pieces.
6. Now it’s time to fill your banh mi! Start by laying in your cucumber followed by the crispy duck breast. Top with pickled veg, fresh coriander, chilli, spring onion and mayonnaise.
7. Finish by drizzling in your honey-duck juices (or pour them into a bowl for the ultimate dipping experience). Enjoy