Duck Breasts Bao Buns
Ingredients
- Fresh duck breasts
- 1 tsp fish sauce
- 1 tsp sesame oil
- 4 tbsp soy sauce
- 3 tbsp hoisin sauce
- juice of 1/2 a lime
- store-bought bao buns
- To serve: carrot & cucumber, thinly sliced
- Garnish: chopped chili, coriander, sriracha
- 1 tbsp koon yick wah kee sauce (optional)
Products used
Method
- In a small bowl combine fish sauce, sesame oil, koon yick wah kee, soy, hoisin and lime.
- Add duck filets to a small dish and glaze with the above, ideally cover and refrigerate for 3hrs to allow to marinate.
- Cook filets at 180ºC for 25-30 minutes, until skin is golden and the inside is slightly pink (think medium rare).
- While the duck is cooking, peel and thinly slice the carrot and cucumber into strips.
- Remove duck breast from the oven and let rest for 10 mins before slicing.
- Steam or heat the bao buns, ideally in a bamboo steamer.
- Serve the freshly sliced breast on bao buns, topped with carrots, cucumber, coriander, chili and sriracha. Enjoy!
Recipe by Renee Drochmann (@hungrybeargrazing)