Ingredients
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
50ml water
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
Cooking Method
Step 1
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.
Step 2
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.
Step 3
Remove the duck breast from the pan and allow to rest for 10 minutes.
Step 4
Heat the bao dough if required by placing a bamboo steamer for 1-2 minutes.
Step 5
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.
