Mongolian Bbq Duck Bao Bun Recipe

Cook the duck (if starting from raw)

Pat duck breasts dry. Score skin in a crosshatch without cutting into meat. Season both sides with salt and pepper. Place skin-side down in a cold skillet and turn heat to medium. Render fat, cooking 6–8 minutes until skin is deep golden and crisp. Flip and cook 4–6 minutes for medium (internal ~60°C / 140°F). Transfer to a cutting board to rest 8–10 minutes. Reserve rendered duck fat; discard excess. Shred duck meat with forks or slice thinly, then shred. Measure out 500 g cooked shredded duck for the recipe. If using pre-cooked duck, warm gently in the glaze step.

Optional shortcut

Use leftover roast duck or store-bought roasted duck. Warm and shred before tossing in the glaze.

In a small bowl, whisk together hoisin, soy sauce, brown sugar, grated ginger, minced garlic, Chinese five-spice, rice vinegar and 3 tbs water until smooth.

Heat 1 teaspoon neutral oil or 1 tablespoon reserved duck fat in a skillet over medium heat. Add shredded duck and toss 1–2 minutes to warm.

Pour the prepared sauce over the warmed shredded duck. Stir and simmer 1–2 minutes to combine. Stir in the cornstarch slurry and cook another 30–60 seconds until sauce thickens and clings to the duck. Remove from heat.

Taste and adjust: add up to 1 tablespoon more rice vinegar for brightness or 1 teaspoon sugar if you prefer sweeter glaze.

Place thin cucumber slices in a bowl and sprinkle 1 teaspoon salt over them. Toss and let sit 5 minutes, then gently squeeze to remove excess water. Discard liquid.

In a small jar or bowl, whisk together rice vinegar, sugar, koji powder, and 2 tablespoons water until sugar is dissolved.

Add cucumbers to the pickling liquid, press down so they are submerged. Let sit at least 15 minutes at room temperature or refrigerate 30 minutes to 2 hours for more developed flavor. Stir before using. The koji adds subtle umami and gentle fermentation notes; if you don't have koji, omit it and increase sugar by 1 teaspoon.

Steam or warm bao buns according to package instructions (usually 6–8 minutes in a steamer or microwave wrapped in a damp towel for 15–20 seconds). Keep them covered so they stay soft.

Place about 60 g (roughly 1/3 cup) glazed shredded duck into each warmed bao bun.

Top each bun with 1–2 tablespoons of koji pickled cucumber, a small handful of julienned scallions, a few cilantro leaves if using, and a light sprinkle of toasted sesame seeds.

Serve immediately while buns are warm so the glaze is glossy and the cucumber remains crisp. Offer extra glaze on the side for dipping.