Duck Bao

By Andy Cooks · 90 min

Ingredients

Instructions

1. Score the duck breasts. Mix the soy, Shaoxing wine, honey and five-spice in a bowl, then marinate the duck breasts flesh-side down for 30 minutes to 2 hours.
2. Bring the vinegar, water, salt, sugar, pink peppercorns and 2 tablespoons of honey to a boil, pour over the sliced cucumber and let cool before using. The pickled cucumber keeps in the fridge for up to 2 weeks.
3. Place the duck breasts skin-side down in a cold pan over medium heat and render until the skin is well coloured, 8 to 10 minutes.
4. Flip the duck, pour the marinade into the pan and reduce it, glazing the breasts with it.
5. Remove the duck once it reaches 60°C internal temperature and rest for 10 minutes.
6. While the duck rests, steam the bao buns for 4 to 5 minutes.
7. To assemble, spread hoisin on each bun, then add spring onion, sliced duck and pickled cucumber.

Summarized from Andy Cooks's video. Watch it for the details.

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