Peking Duck Breast Bao Buns

Ingredients

2-3 Duck Breast

1 tsp Chinese Five Spice Powder

1 tsp Sesame Oil

Sea Salt

4 Spring Onions, sliced

1 Cucumber, thinly sliced

1 Bunch Coriander

1 (10 pkt) Bao Buns

½ Cup Roasted Crushed Peanuts

Hoisin Sauce

Method

To prepare the duck breasts, remove from the packaging and pat dry with paper towel. Score the skin with a very sharp knife at half centimetre intervals, place in a bowl with the Chinese five spice and sesame oil, toss well, sprinkle with sea salt, marinate for half an hour.

Allow the duck breasts to come to room temperature before cooking.

To cook the duck breasts, heat a frypan over a medium heat. Once the pan is hot place the duck breasts skin side down in the pan, reduce the heat slightly and allow to cook until the fat has rendered and the skin is crispy and golden, approximately 10 minutes. Turn the duck breasts and cook for a further 3-4 minutes on the breast side. Remove from the pan and allow to rest for 10 minutes.

To serve, steam the bao buns in a bamboo steamer for a few minutes (or as instructed on the packaging) Slice the duck breast.

Fill each bun with the sliced duck breast, sliced cucumber and spring onions, garnish with the coriander and sprinkle with the roasted peanuts. Serve with the hoisin sauce.

Cook’s Tip

Serve all of the ingredients on a large platter so that your guests can make their own bao buns!

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