Crispy duck bao

A bao built on contrast: a fluffy bun, crispy duck skin, cold cucumber and a glaze used sparingly.

45 min8 ingredients 6 steps
Bao cu rață crocantă
Piept de Rață — 2 file pe farfurie

Instructions

  1. Prepare the duck breast

    Thaw the breast completely in the fridge, about 12 hours. Alternatively, for faster thawing, keep the sealed bag in cold water for 60-90 minutes or, quicker still, under running cold water for 30-45 minutes. Pat it dry, score the skin in a diamond pattern without reaching the meat and lightly season the flesh side.

  2. Render the fat ⏱ 9 min

    Place the breast skin-side down in a cold pan, with no oil. Turn the heat to low-medium and cook without moving it, spooning off the rendered fat if too much collects.

  3. Cook the other side ⏱ 4 min

    Flip the breast and continue until the flesh side browns and the center reaches at least 74°C.

  4. Let the meat rest ⏱ 5 min

    Move the breast to a cutting board, skin-side up, and cover it very loosely. Resting keeps the juices in the meat.

  5. Heat the bao ⏱ 10 min

    Put the Bao Buns straight from the freezer into a steamer basket, with no contact with the water. Cook them until fully hot, fluffy and slightly sticky.

  6. Glaze and plate

    Briefly simmer the soy sauce, hoisin and honey until glossy. Slice the duck thinly and fill the bao with duck, cucumber, sauce, spring onions and Sesame Mix. Serve immediately.

Good to know

Always start with a cold pan, otherwise the skin burns before the fat renders. Don't slice the duck before it rests and don't fill the bao in advance, because the steam softens the skin.

Frequently asked questions

How do I get crispy duck skin?

Start the breast skin-side down in a cold pan, with no oil, over low to medium heat. The fat renders slowly, about 9 minutes, so the skin crisps up without burning.

What temperature is duck breast done at?

Cook it on the flesh side until the centre reaches at least 74°C. Then rest it for 5 minutes skin-side up, so the juices stay in the meat.

How do I steam frozen Bao Buns?

Put them straight from the freezer into a steamer basket, with no contact with the water, for about 10 minutes. They are ready when fully hot, fluffy and slightly sticky.

Why should I not fill the bao in advance?

Because the steam from the bun softens the crispy duck skin. Slice the duck only after resting and fill each bao just before serving.

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8 ingredients 6 steps ~45 min