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Duck Bao Buns with Pickled Vegetables and Plum Sauce
Recipe by Dan Dumbrell
These sweet and savoury duck bao buns will leave you licking your fingers for more!
- Steps
- Ingredients
Ingredients
Bao Buns
Pickled Radish
Pan Fried Duck
Plum Sauce
Fresh Vegetables
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Steps
- Preheat a fan-forced oven to 40°C.
- For the Bao Buns, combine the flour, sugar, baking powder and yeast in the bowl of a stand mixer fitted with a dough hook.
- Combine the milk and water in a bowl and heat in the microwave for 20 seconds until lukewarm.
- Add to the dry ingredients, along with the oil. Mix on low speed until a dough is formed, then increase the speed to medium and mix until a ball is formed, about 2-3 minutes.
- Place a shallow baking tray on the bottom shelf of the oven and fill with boiling water.
- Place the dough into an oiled bowl. Cover with a damp tea towel and place into the oven on the shelf above the baking tray. Allow the dough to prove until doubled in size, about 40 minutes.
- Knead the dough lightly on a board. Roll the dough out onto a floured surface until approximately 5mm thick.
- Using a 9cm circle cutter, cut 8-9 circles from the dough. Roll each circle out to an oval shape. Brush the surface with canola oil then fold each oval in half, gently pressing halves together. Place into a lined bamboo steamer. Set buns aside at room temperature to prove for 10 minutes.
- Cover the bamboo steamer and steam the buns until doubled in size and puffy, about 9 minutes. Remove steamer from the heat and set aside.
- For the Pickled Radish, thinly slice the radish with a mandolin.
- Dissolve sugar and salt in the water and add vinegars. Pour over the radishes, stir well and set aside in the fridge for 1 hour. Drain well to serve.
- For the Pan Fried Duck, score the skin of the duck breasts in a criss-cross pattern.
- Combine soy sauce, wine, ginger and garlic in a shallow dish. Place the duck breast meat-side down into the marinade and set aside in the fridge.
- After 20 minutes, remove the duck breasts from the marinade. Pat the skin dry and salt the skin.
- Put the duck breasts skin-side down into a cold non-stick pan over low to medium-low heat. Once the fat starts bubbling, keep cooking the duck breast until the skin is golden brown, about 8-10 minutes. If there is too much fat in the pan, spoon excess out.
- Flip the duck once the fat has been rendered and cook for approximately 3-4 minutes, or until the internal temperature is 52°C.
- Remove the duck from the pan and rest for at least 10 minutes.
- Add the remaining marinade to the pan and cook for about 2-3 minutes. Remove from the heat and set aside.
- Once the duck has been rested, slice into thin slices and place on a serving plate. Spoon over cooked marinade to coat duck slices. Cover loosely with foil to keep warm.
- For the Plum Sauce, place the plums, rice vinegar, white sugar, ginger, garlic, cinnamon, star anise and five spice into a saucepan over medium heat. Press the plums with the back of a spoon to release liquid. Simmer until sauce is bright red and thickened, about 20 minutes. Remove from heat then discard ginger, garlic, cinnamon stick and star anise. Season the sauce with salt, and process with a stick blender until smooth. Set aside.
- For the Fresh Vegetables, slice the cucumber and spring onions in 5cm long batons. Slice the chillies into thin slices. Set aside.
- To serve, serve elements on a large serving platter for assembly.
