Crispy Duck Bao with Homemade Hoisin Sauce

Crispy Duck Bao with Homemade Hoisin Sauce. These Crispy Duck Bao are inspired by Chinese Crispy Duck pancakes. I’ve used duck breasts but you could also use duck legs in this recipe, which would shred better than breasts. Cooking a duck breast is a great skill to learn to make sure you get crispy skin every time. I’ve rubbed the duck breast with five spice, which gives an amazing flavour reminiscent of Chinese food. I’ve then pan fried the duck before finishing in the oven and served the crispy duck with Bao, Homemade Hoisin Sauce, Cucumber and Spring Onions. Although it looks complicated, it is fairly easy to put together.

If you enjoyed my Crispy Duck Bao with Homemade Hoisin Sauce, then try out my recipe for Slow Cooked Korean Beef Brisket Rice Bowl or Sticky Soy and Honey Aubergine

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Recipe – Crispy Duck Bao with Homemade Hoisin Sauce

Serves 2

Difficulty Level: Home Cook

Ingredients:

For the Crispy Duck Bao:

• 2 duck breasts
• Tablespoon five spice
• Teaspoon of salt and pepper
• Bao buns (I bought from M&S)
• 1/4 cucumber, julienned
• 3 spring onions, julienned

For the Homemade Hoisin Sauce:

• 150ml soy sauce
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon each of rice vinegar, honey and sesame oil
• Teaspoon white pepper

Method:

1. Preheat the oven to 180C. Season the duck all over with salt and pepper. Score the skin with a sharp knife into a criss cross pattern. Place the duck breasts, skin side down into a cold pan over a medium low heat.
2. The fat will begin to render out of the skin. Drain it off as it renders out. The skin will crisp up and turn golden in about 10 minutes, but be patient and don’t turn the heat up or you’ll be left with a layer of fat and burnt skin.
3. Once the skin is thin, golden and crisp, cover the breasts in five spice and then put into the oven for 5-7 minutes until cooked through but still pink in the centre. A probe thermometer into the breast should read 60C.
4. Whilst the duck is cooking, combine all of the hoisin sauce ingredients. If it is thin, reduce by boiling in a pan for a couple of minutes.
5. Cook the Bao and prepare the cucumber and spring onion.
6. Rest the duck breasts for about 5-10 minutes and then shred or finely slice.
7. Fill the Bao with the Crispy Duck, dot with spring onion and cucumber and then drizzle on some hoisin sauce. Enjoy!