Duck Bao

Ingredients for 6 bao

– 6 bao buns
– 2 duck breast
– 3 tbsp Shaoxing wine
– 3 tbsp lite soy
– 2 tbsp honey
– 1 tbsp five-spice
– Hoisin sauce
– 1 spring onion, sliced thin

Pickled cucumbers

– 1 Lebanese cucumber, seeds removed and sliced thin
– 200ml white vinegar
– 200ml water
– 1 tbsp salt
– 1 tbsp sugar (palm or white sugar will do)
– 20 pink peppercorns (black is also fine)
– 2 tbsp honey

Method

1. For the pickled cucumbers, bring all the ingredients (apart from the cucumbers) to a boil and pour this over the sliced cucumbers. Use once cooled. You can keep this in the fridge for up to 2 weeks – no problem!
2. Score the duck breast. Then, mix the soy, wine, honey, and five-spice in a bowl. Leave the duck breast flesh side-down in the marinade for 30 min-2 hours to marinate.
3. Place the duck breast skin-side-down into a cold pan over medium heat and start to render. Once you have good colour on the skin (this will take 8-10 min), flip them and pour the marinade into the pan.
4. Reduce the marinade and glaze the breast with it.
5. Once the duck breast has reached 60°c internal temp, remove it from the pan and let it rest for 10 min.
6. While the duck is resting, steam the bao buns for 4-5 mins before assembling.
7. To assemble, start with hoisin on the bottom, followed by spring onions, sliced duck and pickled cucumbers.
8. Enjoy!

source