Duck Bao Buns
from Emmylou's Christmas Table
Ingredients
2 Luv-a-Duck Fresh Duck Breast 380g
6 store-bought bao buns
Fresh coriander to serve
Marinade
¼ cup soy sauce
2 tablespoons Chinese cooking wine or sherry
2 teaspoons sesame oil
2 cloves garlic, crushed
1 tablespoon ginger, minced
2 teaspoons five spice powder
3 tablespoons honey
Slaw
1 packet store-bought coleslaw, finely chopped
Kewpie mayonnaise
Products used
Method
- Place marinade ingredients into a bowl and mix until well combined. Then add your Luv-a-Duck duck breast and let it marinate overnight (or minimum 2 hours).
- Pre-heat oven to 190C. Add the Luv-a-Duck duck breast skin-side down to a cold ovenproof pan and cook over a medium heat for 5 minutes. Turn your duck breast and cook for a further 2 minutes.
- Place the duck breast in the preheated oven and cook for a further 8-10 minutes, or until it’s cooked to your liking. Once cooked, make sure to let it rest uncovered for at least 15 minutes.
- Meanwhile, steam the bao buns according to the packet instructions and dress the coleslaw with the kewpie mayonnaise. Slice up the duck breast and let’s start to assemble!
- Open the bao buns and then add the coleslaw, a few slices of Luv-a-Duck duck breast, a piece of Australian Pork pork crackle and garnish with some coriander leaves.
Recipe courtesy of Emmylou MacCarthy from Emmylou's Christmas Table.