Duck Bao Buns with Hoisin Glaze
Instructions
- 1
Score the duck breast skin in a crosshatch pattern, then season both sides with five-spice powder, salt, and pepper.
- 2
Place duck breast skin-side down in a cold pan (no oil needed). Turn heat to medium and cook for 15-20 minutes until skin is crispy and fat has rendered.
- 3
Flip duck breast and cook for 5-7 more minutes for medium-rare. Remove and let rest for 10 minutes.
- 4
Meanwhile, mix hoisin sauce, soy sauce, rice wine vinegar, honey, grated ginger, minced garlic, and sesame oil in a small saucepan. Simmer for 2-3 minutes until slightly thickened.
- 5
Julienne the cucumber into thin matchsticks. Slice green onions thinly on the diagonal. Pick cilantro leaves.
- 6
Steam bao buns according to package directions (usually 5-6 minutes in a steamer).
- 7
Slice duck breast thinly against the grain.
- 8
To assemble: open each warm bao bun, brush inside with hoisin glaze, add 3-4 slices of duck, top with cucumber, green onions, and cilantro.
- 9
Drizzle with additional hoisin glaze and serve immediately while warm.
Chef's Note
"These tender duck bao buns bring restaurant-quality Asian fusion to your kitchen. Don't be intimidated by the duck—scoring the skin and starting it in a cold pan ensures perfectly crispy results every time, while the sweet-savory hoisin glaze ties everything together beautifully."
