1. Pre-heat oven 170°c
2. Place the bao flour, baking powder, caster sugar, salt and oil into a large mixing bowl.
3. Combine the warm water, yeast and sugar in the small bowl and mix well. Allow to stand in a warm place until mixture foams.
4. Mix together the yeast and flour to form a soft tacky dough. Need together with a little extra flour and place in a greased bowl, cover with plastic wrap and allow to prove in a warm place.
5. In a small bowl combine the BBQ sauce, duck stock, brown sugar and soy sauce.
6. Place the Luv-a-Duck peking duck legs in a small ovenproof dish and cover. Slow cook in the pre-heated oven 40 minutes.
7. Whilst duck is cooking prepare the bao. 
8. Divide dough in half and roll into two long sausage shapes, cut dough into 5 cm pieces approx 30-40g. Roll each piece into a circle 10-12cm round.
9. Place each round onto a piece of bake sheet or steaming paper*.
10. Steam each bao 3-4 minutes until fluffy and soft.

To Serve

Top each bao with a small amount of each of the prepared vegetables, top with shredded duck and sauce, finish with a small dollop of wasabi mayonnaise.

Garnish each bao with a little dashi seasoning serve warm.