3 each plums
1 tsp light soy sauce
1 tsp garlic cloves, minced
2 pieces orange peel
1 tsp fresh ginger, finely chopped
1 tbsp apple cider vinegar
1 tbsp sugar
1 piece whole star anise
1 each duck breast
1/3 each cucumber, cut into small thin strips
3 each bao in sandwich shape
Cut the plums into 6 pieces and discard the stones. Combine in a small saucepan with all other plum ingredients and gently simmer for 5 minutes until the plum slices have softened and the sauce has reduced a bit. Take off the heat and keep to the side.
Heat a frying pan over a medium heat and place the duck breast skin side down. Let the fat render from the duck breast for 5-6 minutes until it has turned golden brown. Turn the duck breast over and cook for a further 4-5 minutes on the flesh side until cooked to your liking.
Remove the duck breast from the pan and allow to rest for 10 minutes.
Heat the bao dough if required by placing a bamboo steamer for 1-2 minutes.
To assemble the bao, slice the duck into 9 pieces and place 3 slices into each bao. Top with a few plum pieces and a few cucumber strips. Serve immediately.