HOUSE OF ASIA
See the recipe
Bao buns with aromatic duck
Homemade bao buns with Peking duck are a quick way to make an impressive and flavorful Asian-style snack.
Ingredients
- 6 tablespoons House of Asia Peking Duck Sauce
- 4 tablespoons House of Asia Mung Bean Sprouts
- 50 ml House of Asia Rice Vinegar
- 1 spoon House of Asia white sesame seeds
- 4 bao buns or dumplings
- 1 large duck breast
- ½ fresh chili, finely chopped
- 2 cloves of garlic, grated
- 3 cm piece of ginger, grated
- 1 tablespoon of oil
- ½ cucumber, sliced
- 1 carrot, sliced
- 100 ml of water
- 1 flat teaspoon of salt
- 2 tablespoons of sugar
- fresh coriander
A method of preparing
- In a bowl, combine 2 tablespoons of duck sauce with chili, garlic, ginger, and 1 tablespoon of oil. Gently score the skin side of the duck breast and marinate in the marinade for at least 2 hours (preferably overnight).
- In a saucepan, heat rice vinegar with water, sugar, and salt. Once the sugar has dissolved, pour over the cucumber and carrots and set aside to marinate.
- Fry the duck breast in a dry pan, skin side down, for about 15 minutes (most of the fat should render), then flip and fry for another 5-6 minutes. Let the meat rest for 5 minutes, then cut into slices.
- Steam the bao buns according to the instructions. Spread the duck sauce on each bun and top with cucumber slices, carrots, mung bean sprouts, meat, and cilantro.
To make the duck even juicier, after frying it, you can bake it in an oven preheated to 180°C for 10 minutes. This will result in tender meat inside and crispy skin on top.
To shorten the preparation time, use fresh vegetables instead of House of Asia garlic, ginger and chili pastes.
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Vegetables 
Chinese 
over 30 minutes 
Chicken 
Fruits