Duck, Duck, Goose Bao Buns Recipe
CONFIT DUCK LEG | FOIE GRAS | MAC-NUT POHA BERRY CHUTNEY
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 Confit
Foie Gras
Mac-Nut Poha Berry Chutney
Bao Buns
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt, black peppercorns, thyme, and crushed garlic. Let marinate for at least 24 hours in the refrigerator.
- 2
Cook the Duck
Preheat the oven to 225°F (107°C). Place the marinated duck legs in a baking dish and cover with duck fat. Cook in the oven for 2-3 hours until tender.
Foie Gras Preparation
- 3
Prepare the Foie Gras
Season the foie gras with salt, white pepper, and cognac. Allow it to marinate for 30 minutes.
- 4
Cook the Foie Gras
Sear the foie gras in a hot pan for about 30 seconds on each side until golden brown. Remove and set aside.
Chutney Preparation
- 5
Make the Chutney
Blend macadamia nuts, poha berries, ginger, lime juice, honey, and salt together until smooth. Adjust seasoning to taste.
Bao Buns Preparation
- 6
Make the Dough
In a bowl, mix flour, baking powder, sugar, and salt. Gradually add water and oil, kneading until smooth. Let rest for 30 minutes.
- 7
Steam the Buns
Divide the dough into small portions, roll them out, and steam in a bamboo steamer for about 10-12 minutes.
Assembly
- 8
Assemble the Bao Buns
Fill each steamed bao bun with confit duck, seared foie gras, and a dollop of mac-nut poha berry chutney. Serve immediately.
