Ingredients
- DUCK
- 1 duck breast, about 350gms
- 2 tbsp Lee Kum Kee Hoisin Sauce
- 1 tsp five spice powder
- 1/4 cup Lee Kum Kee soy sauce
- 2 tsp garlic powder
- 2 tsp honey
- 2 tsp Chinese cooking wine
- 1 tsp ground black pepper
- AIR FRIED BREAD ROLLS
- 1/4 cup water
- 1 tbsp cold pressed sunflower oil
- 2 cups bread flour (or all purpose flour)
- 2 tsp sugar
- 1 tbsp skim milk powder
- 1/4 tsp bread improver
- 1 tsp salt
- 2 tsp active dry yeast
- FILLINGS
- 1 carrot, julienned
- 1 lebanese cucumber, thinly sliced
- 1/4 cup coriander
- 2 spring onions, finely sliced
- handful pickled radish (about 100gms)
- Extra Lee Kum Kee Hoisin sauce to serve
- Nuoc Cham sauce to serve
Method
- Marinate the duck breast first by combining the hoisin sauce, five spice powder, garlic powder, honey, Chinese cooking wine and black pepper in a marinating bowl. Cover the duck breast in the sauce, avoiding the skin. Marinate for at least 4 hours. (the longer the better, preferably overnight).
- Make the bread while waiting for the duck. Add ingredients to bread machine in the order listed, and set to dough setting. When finished, divide into 4 balls and leave it to rise for 1 hour. When doubled, shaped the balls into a roll shape and air fry for 160 C for 10 minutes. Coat the tops with cooking spray before cooking.
- If you do not have a bread machine, add yeast to a bowl with warm water. Let the yeast sit in the warm water for 3 minutes. Add flour, sugar, milk powder , sunflower oil, salt and bread improver and gently fold until all combined. Turn the dough onto a floured surface and knead until dough is smooth and shape into 4 balls. Cover and allow to rise and double in size (about 1 hour). Cook in air fryer as above. If short of time, you can always buy Crusty Vietnamese rolls form the shop, but nothing beats home-made rolls for this dish.
- When its time to cook the duck, preheat the air fryer to 240 C. Place duck in air fryer skin up and cook for 20 minutes. When time is up, add a small amount of salt to the duck skin and cook for a further 5 minutes at 300 C (to make skin crispy).
- While the duck is cooking, prepare the fillings by slicing the carrots (julienned) and cucumber . Cut the spring onion and wash the coriander and preparing the pickled radish.
- When ready to serve, cut the home cooked rolls length ways and duck, cucumber and carrot. Add radish, spring onion and coriander on top. Serve with both extra hoisin sauce and Nuoc Cham sauce.
Product used in recipe
- Lee Kum Kee - Hoi Sin Sauce
