Hoisin Duck Bao

Ingredients

• 400g duck breast
• MARINADE
• 3 tbsp Hoisin Sauce
• 2 garlic cloves crushed
• 1/8 cup (30mls) shaoxing wine
• 1/2 tsp five spice powder
• 6-8 bao buns for steaming
• FILLINGS
• 1 cucumber, slices to strips
• 1 carrots, thinly sliced
• 1 green onion, cut to 3-4 cm length
• extra hoisin Sauce for serving

Method

1. Combine marinade ingredients (hoisin sauce, garlic, shaoxing wine, five spice powder)in a small food processor until it forms a runny paste. Add to duck and marinate all over, covering well.
2. Place duck skin side down in a pan on medium heat, using no oil for 5 minutes until golden brown. Turn and cook for a further 2 mins. Preheat oven to 180 C while cooking.
3. Transfer to oven pan and cook in over for a further 8 minutes. Rest uncovered for 5 minutes before slicing.
4. While duck is cooking, boil a steamer or saucepan and steam the bao buns for 4-5 minutes.
5. Finely slice the cucumber, carrot and green onion.
6. When duck has rested, slice into 4-5cm medium thick pieces. Serve immediately with hot steamed bao buns. Fill with sliced carrots and cucumber. Place duck on top, then garnish with a spring onion slice and hoisin sauce.

Product used in recipe

• Lee Kum Kee - Hoi Sin Sauce