These duck bao buns are pillowy-soft bao buns filled with perfectly pan-seared duck breast, cabbage and a hoisin mayo. Loaded with flavour, their quick, delicious and fun.
For best results, always weigh ingredients where a weight is provided
Equipment
Bamboo steamer (best) or other steamer
large frying pan / skillet
Sharp knife
Instructions
Take the duck breast out of the fridge 30 minutes prior to cooking. Using a sharp knife, score just the skin of the duck breasts (don’t cut through to the meat) in a ½ inch criss cross pattern.
Tip the oil and salt over the duck breasts and give them a good rub all over. Now, skin side down, sprinkle the Chinese five spice all over the meat side and rub it in with your hands.
Place the duck breasts, skin side down, into a cold large skillet / frying pan over medium heat. Cook to render the skin for about 8 minutes then turn when it’s looking golden brown and crispy.
Cook for a further 2-5 minutes depending on how done you want the inside. Finally, lean the duck breasts up against each other so that the fattest side of each one is searing on the pan for just 1 minute.
While the duck is cooking, prepare your other fillings and steam the bao. Mix the Kewpie mayo and hoisin sauce together in a small bowl.
Place duck on a chopping board skin side up and let it rest for 2-3 minutes.
Slice the duck thinly, then layer it up with the other fillings inside your steamed bao buns.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.