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Roasted duck and hoisin sauce bao buns served

Roasted Duck and Hoisin Bao Buns

The bao bun, also known as \'steamed bun\', originates in Chinese cuisine, where it has been prepared with various fillings for over a thousand years. The combination of duck and hoisin sauce has become particularly popular in modern street food culture, especially in Hong Kong and Taiwan. This dish is inspired by the traditional Peking duck, but offers the same flavor in a lighter, handheld form. Every bite of a bao bun is a memory – a taste of childhood that we never forget, especially if it reminds us of festive lunches or exotic travels. For the best results, it is important that the duck skin is crispy, so always start roasting in a cold skillet so that the fat can slowly render out. Tip: If you don't have hoisin sauce on hand, you can use thick, sweet soy sauce with a little garlic and rice vinegar instead. This recipe is perfect as a weekend treat or even as an exotic dish for gatherings with friends - it is guaranteed to impress everyone!

Prep Time 15 min
Preparation 20 min
Total 35 min
950 Kcal
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Ingredients for this recipe

Servings: 3
⭕ 6 Bao buns
⭕ 400 g Duck breast
⭕ 100 ml Hoisin sauce
⭕ 1 Cucumber
⭕ 2 Scallions
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper

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    Preparation Steps

    1

    Prepare the ingredients: wash the cucumber and scallions. Cut the cucumber into thin julienne strips, and thinly slice the scallions lengthwise. Pat the duck breast dry with paper towels, and season with salt and pepper. Tip: Dry skin helps the duck to roast to a beautiful crisp.

    2

    Place a cold, dry skillet over medium heat, and place the duck breast in it, skin-side down. Cook for 6-8 minutes, until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes. Tip: If too much fat renders out, pour some of it off, but save it – it's great for flavoring other dishes!

    3

    Remove the cooked duck breast from the skillet, and let it rest wrapped in aluminum foil for 5-10 minutes. This helps the meat stay juicy. While the duck is resting, prepare the bao buns: steam them in a bamboo or metal steamer for 5-6 minutes, until they are completely heated through and soft.

    4

    Thinly slice the duck breast, then gently open the bao buns. Tip: Use chopsticks or a wooden spoon to avoid tearing the soft dough!

    5

    Fill each bao bun with a few slices of roasted duck, drizzle with a tablespoon of hoisin sauce, then top with cucumber strips and scallions. Tip: Don't overfill the buns, it will make them easier to hold and eat.

    6

    Serve fresh and warm. If desired, offer extra hoisin sauce or chili sauce on the side for those who like a spicier flavor.