How to make it

  • First prep your garnishes. I always have a jar of pickled carrots in my fridge. I spiralize the carrots, enough to fill a 500 ml mason jar and then pour a mixture of 1/2 cup each, water, white vinegar and sugar over top. Let sit for a day in the fridge before using. Chop 4 green onions finely and set aside as well as slicing a cucumber thinly, as much as you want on your bun. Sweet Bean Paste can be found in a Chinese Grocery store.
  • Cook your duck breasts in a heavy frying pan on the stove top set at medium high to start. Add a bit of olive oil to the pan and then place the duck breast in the pan skin side down. Cook for 10 minutes. Flip the breast and cook the second side for 10 minutes.
  • While the duck is cooking, heat water in the bottom of a wok and place a steamer tray over top of the water. Place the Bao buns on the tray, nestled among a linen tea towel that has been run under water and then squeezed dry. Set the heat to medium high and let the buns warm. They are cooked from frozen and take about 20 minutes to soften.
  • Once the duck is cooked to your liking (we prefer it with just a hint of pink left), remove the breasts from the pan and let rest under a tent of foil for 10 more minutes. Slice thinly.
  • To assemble, place duck slices in the inside of your bun and add carrots, green onions, cucumber slices and a dollop of sweet bean paste. Enjoy!

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