Crispy Duck Bao Buns
The combination of bao buns and crispy duck breast is a true explosion of flavors. Originally from China, the bao’s soft, steamed dough provides an ideal contrast to the crispy duck skin and juicy meat. As the duck skin sizzles and browns, and the soy sauce-honey glaze caramelizes, the aroma fills the kitchen – that's when you know a special dish is being prepared. The dough should be steamed fresh, and the duck should be cooked skin-side down to achieve that crispy texture. Serve with lime wedges or pickled red onions to enrich the flavor profile even further. This dish is ideal for festive dinners, weekend meals, or even a stylish street food night at home.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, dry yeast, and sugar. Add the lukewarm water and knead until you have a smooth dough. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
2
Divide the risen dough into 8-10 portions. Shape each portion into an oval, fold in half, and place in a steamer lined with parchment paper. Steam over boiling water for 10-12 minutes, or until soft and cooked through.
3
Score the skin of the duck breast in a crosshatch pattern. Place the duck breast skin-side down in a cold, dry skillet over medium heat. Cook for 6-8 minutes, until the skin is crispy and the fat has rendered. Flip and cook for another 4-5 minutes on the other side, until cooked through.
4
In a small bowl, whisk together the soy sauce, honey, garlic, and sesame oil. Remove the duck from the heat and pour the sauce over it. Let it rest for a few minutes, then slice thinly.
5
Gently open the bao buns and fill with the crispy duck slices, cucumber, and scallions. The savory, sweet duck and fresh vegetables complement each other perfectly.
6
Serve warm. Enhance the experience with extra sauce or a spicy addition – fresh lime juice or pickled red onions are excellent choices.
