Duck Bao Buns Recipe
Roasted and Pulled Duck, with Hoisin Glaze, Pickled Onions, and Smoked Sesame Seeds
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Ingredients
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For the Duck
For the Pickled Onions
For the Bao Buns
For Garnish
Method
Preparing the Duck
- 1
- 2
Braise the Duck
Transfer the duck legs to a baking dish, add hoisin sauce and water, cover with foil, and roast in the oven for 2 hours until tender. Once done, let it cool slightly and pull the meat from the bones.
Pickling the Onions
- 3
Prepare the Pickling Brine
In a saucepan, combine rice vinegar, sugar, and salt. Heat over medium until the sugar dissolves. Allow to cool.
- 4
Making the Bao Buns
- 5
Prepare the Dough
In a large bowl, mix flour, instant yeast, sugar, baking powder, and salt. Add warm water and oil; knead until a smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
- 6
Shape the Buns
Divide the dough into 8 pieces. Roll each piece into a circle, then fold in half to form a bun shape. Place each bun on a small square of parchment paper.
- 7
Steam the Buns
In a steamer basket, steam the buns over boiling water for 10-12 minutes until fluffy. Keep warm.
Assembling the Dish
- 8
Assemble the Bao
Fill each steamed bun with pulled duck, drizzle with hoisin sauce, and top with pickled onions, smoked sesame seeds, and cilantro.