Goose Bahn Mi

Notes

When I started thinking about this post and what I was going to do for it I wanted to make something that would show off some of the different techniques all in one meal, I wasn’t sure how to do that until I ate at Café Maude in Minneapolis. They serve a duck Bahn Mi and it was fantastic. It has duck confit and duck pastrami on it as well as a duck liver pate, so I thought what better way to showcase several techniques than to make a similar sandwich. I didn’t have a duck in the freezer, but I did have a couple of geese. Here is my version of Café Maude’s duck Bahn Mi, it may seem like a lot of work but in my opinion good food is never too much work.

 

Ingredients

  • Goose Pastrami (adapted from Emeril Lagasse’s Louisiana Real and Rustic)
  • 2 goose breasts about 1 pound apiece with the skin on
  • 1 tablespoon black peppercorns plus 2 tsp ground black pepper to roll the brined breasts in
  • 2 tsp dry thyme
  • 3 bay leaves
  • 1 tsp whole cloves
  • 3 cloves of garlic (smashed)
  • 2 tsp whole juniper berries plus 1 tablespoon ground juniper berries to mix with ground black pepper
  • 4 cups water
  • ½ cup brown sugar
  • ½ cup kosher salt
  • 1/10 ounce of insta cure # 1 (pink curing salt)
  1. Bring the water, brown sugar, and both salts to a boil and dissolves completely, then add the rest of the ingredients to the brine and let stand until room temperature.
  2. Place the goose breasts in the brine and refrigerate for 48-72 hours turning the breast over in the brine every day
  3. After the breast have been brined dry them off  and cover the skin side of the breast with the black pepper and juniper mix
  4. Place in a smoker and smoke at 180 degrees for 5-6 hours or until the breasts reach an internal temperature of 165 degrees

Five Spice Goose Confit

  • 4 goose leg and thigh portions
  • ¼ cup kosher salt
  • 1 tablespoon Chinese five spice powder
  • 1 tsp garlic powder
  • ½ tsp red pepper flakes
  • 3 bay leaves

Enough duck fat to cover the legs

  1. Mix together the salt and spices and rub the goose legs with this mixture
  2. Refrigerate for 24 hours
  3. Rinse all the salt mixture off the legs and dry completely
  4. Place the legs in a heavy oven-proof pot and cover with duck or goose fat
  5. Place in the oven at 200 degrees for 5-6 hours, you will know when the legs are done when the meat and skin have pulled away from the knuckle on the leg bone.
  6. If you are going to store your confit you can place it in a Ziploc freezer bag with some of the rendered fat and put in the freezer. Or you can pack them into a container and cover with remaining rendered fat.
  7. When you are ready to use the legs preheat the oven to 425 and then roast the legs for 10- to 15 minutes until the skin get crispy.

Goose Pate

  • 12 ounces goose livers
  • 1/10 ounce insta cure #1
  • 2 cups port or fruity wine, I used an apple and black current wine
  • 3 bay leaves
  • 3 cloves
  • 1 tsp black peppercorns

Mix the wine, salt and spices together and marinade the livers for 24 hours then remove the livers from the marinade and dry comletely

Pan fry the livers in two tablespoons bacon fat for a couple of minutes on each side

  • Add the livers and bacon fat to a food processor then add
    ½ of a small white onion
  • 8 ounces whipped cream cheese
  • 1 minced garlic clove
  • 2 tablespoons brandy
  • ¼ tsp dry thyme
  • ¼ tsp white pepper
  • A dash of nutmeg

Then blend until smooth and creamy, taste it and add salt if necessary it should be a little salty because as it cools the salt will mellow

Transfer the mixture to a fine mess sieve and press through the mesh to get a very smooth and creamy pate. Chill before serving.

To assemble the sandwich you will need a baguette, some cilantro some julienned carrots and julienned daikon radish and some rice wine vinegar

Soak the daikon and the carrots in the rice wine vinegar for 30 minutes before serving, cut an 8 inch piece of baguette cut in half and spread about 2 tablespoons of pate on the bottom piece, top with a ¼ cup of goose confit then the slices of goose pastrami, add some of the diakon and carrots and finish with some cilantro leaves.  This recipe will make about 6 sandwiches

 

Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

 

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.