- 1 1/2 cups rice vinegar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons Sriracha
- 1/2 teaspoon kosher salt
- 1 cup carrot ribbons (shaved with a peeler from 1 medium carrot)
- 1 cup daikon ribbons (shaved with a peeler from 1 small peeled daikon)
- 8 thick-cut slices of bacon (about 1 pound )
- 1/4 cup light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 1/2 teaspoons Chinese five-spice powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 5 ounces liver pâté, preferably duck
- Four 8-inch soft baguette rolls, split and toasted
- 8 thin cucumber spears
- 2 jalapeños, seeded and julienned
- 8 cilantro sprigs
- 1/4 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 4 large eggs
How to make this recipe
- In a medium saucepan, stir the vinegar, granulated sugar, Sriracha and salt over high heat until the sugar is dissolved. Add the carrot and daikon ribbons and let cool to room temperature.
- Preheat the oven to 400°. On a rack set over a rimmed baking sheet, sprinkle the bacon slices with the brown sugar. In a small saucepan, cook the soy sauce, rice wine, 1 teaspoon of the five-spice powder, 1/4 teaspoon of the garlic powder and the pepper over high heat, stirring, for 1 minute. Drizzle the mixture over the bacon. Bake just until cooked through, about 15 minutes. Sprinkle the bacon with the remaining 1/2 teaspoon of five-spice powder and 1/4 teaspoon of garlic powder and bake until browned and crisp, about 5 minutes.
- Spread the pâté on the bottom halves of the toasted rolls and top with the bacon, cucumber, carrot and daikon pickles, jalapeños and cilantro. Spread some of the mayonnaise on each roll top.
- Heat the olive oil in a large nonstick skillet. Crack the eggs into the skillet and cook sunny side up until the whites are set and the yolks are runny, 2 to 3 minutes. Place a fried egg on each sandwich and serve.
Photo © Con Poulos Published December 2014