Duck, Duck, Goose Bao Buns Recipe
CONFIT DUCK LEG | FOIE GRAS | MAC-NUT POHA BERRY CHUTNEY
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Ingredients
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Duck Confit
Foie Gras
Mac-Nut Poha Berry Chutney
Bao Buns
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt, minced garlic, and thyme. Let marinate in the refrigerator overnight.
- 2
Cook the Duck
In a large pot, submerge the marinated duck legs in duck fat. Cook over low heat for 2-3 hours until tender.
Foie Gras Preparation
- 3
Season Foie Gras
Season the foie gras with salt, black pepper, and cognac. Let sit for 30 minutes.
Chutney Preparation
- 4
Make the Chutney
In a food processor, blend macadamia nuts, poha berries, lime juice, honey, and salt until smooth. Adjust seasoning as needed.
Bao Buns Preparation
- 5
Make the Dough
In a bowl, mix flour, sugar, baking powder, and yeast. Gradually add warm water and oil, kneading until smooth. Let rise for 1 hour.
- 6
Shape and Steam Buns
Divide the dough into small balls. Flatten each ball and steam for 10-12 minutes until fluffy.
Assembly
- 7
Assemble the Bao
Fill each bao bun with shredded duck confit, a slice of foie gras, and a spoonful of mac-nut poha berry chutney.
