Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck & Marinade
Mongolian Glaze & Sauce
Koji Pickled Cucumber
Scallion & Garnish
Bao & Assembly
Method
Duck & Marinade
- 1
Prepare and marinate duck
Pat the duck breasts dry with paper towels. Score the skin in a shallow crosshatch without cutting into the meat. Season both sides with 1 tsp kosher salt and 1 tsp black pepper. In a bowl combine 3 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp dark soy, 1 tbsp Shaoxing wine, 1 tbsp brown sugar, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tsp sesame oil and 1 tsp cornstarch. Place duck in a shallow dish, pour marinade over, massage to coat, cover and refrigerate for 30–60 minutes (minimum 30 minutes, up to 4 hours).
- 2
Render and sear duck
Remove duck from marinade and reserve marinade. Place a cold skillet (preferably cast iron) over medium heat. Place duck skin-side down with no additional oil and cook 6–8 minutes, pressing occasionally, until skin is deeply golden and much fat has rendered. Flip and sear the flesh side 2–3 minutes until browned but not fully cooked through. Transfer to a preheated 375°F (190°C) oven for 6–8 minutes for medium (internal ~135–140°F / 57–60°C). Rest 8–10 minutes, then slice thinly across the grain.
Mongolian Glaze & Sauce
- 3
Make the glaze
While duck rests, heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add 4 sliced garlic cloves and 1 tbsp sliced ginger and cook 1–2 minutes until fragrant but not burned. Add 4 tbsp soy sauce, 1 tbsp dark soy, 1 tbsp oyster sauce, 1 tbsp hoisin, 3 tbsp brown sugar, 4 tbsp water and 1/2 tsp red chili flakes. Bring to a low simmer and stir to dissolve sugar.
- 4
Finish the sauce
Stir in 1 tbsp cornstarch slurry and simmer 1–2 minutes until sauce thickens to a glossy glaze that coats the back of a spoon. Taste and adjust sweetness or salt (add a splash of water if too salty). If you reserved marinade from the duck, you can add 1–2 tbsp to the sauce while simmering for extra depth but ensure it reaches a simmer to cook raw garlic/ginger in the marinade.
- 5
Glaze the duck slices
Toss the sliced, rested duck in the warm Mongolian glaze until evenly coated (or spoon glaze over slices). Keep warm while assembling bao.
Koji Pickled Cucumber
- 6
Prepare cucumber
Trim and thinly slice the cucumber on a bias (about 1/8" thick). Place in a colander, toss with 1 tsp kosher salt, and let sit 10 minutes to draw out water. Pat lightly to remove excess moisture.
- 7
Make quick koji pickle
In a bowl whisk 3 tbsp rice vinegar, 3 tbsp water, 1 tsp sugar and 1 tsp koji powder (or substitute 1 tsp miso dissolved in the vinegar/water). Add 1/2 tsp toasted sesame oil and stir. Toss the cucumber slices in the pickling liquid and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Drain briefly before assembling.
Scallion & Garnish
- 8
Prepare scallions
Cut half of the scallions into very thin 2–3-inch long matchsticks for filling. Reserve the white bottoms and slice them thinly for quick frying if you like a crisp garnish. Chop cilantro if using.
- 9
Bao & Assembly
- 10
Steam or warm bao
If using store-bought chilled bao, steam according to package (usually 6–8 minutes) or microwave each bun wrapped in a damp paper towel for 20–30 seconds to warm. Keep buns covered to stay soft.
- 11
Assemble the Mongolian BBQ Duck Bao
Open each bao and spread a small smear of extra hoisin (optional). Place 3–4 glazed duck slices into each bun. Top with a few pieces of koji pickled cucumber, a small handful of scallion matchsticks, a couple cilantro leaves (if using), and a sprinkle of toasted sesame seeds. Finish with a drizzle of any remaining glaze. Serve immediately while warm.
